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Spring Quiche
20 Prep Time
minutes
72 Cook Time
minutes
92 Total Time
minutes
8 Serving
size
Recipe by Dawn Lopez of @cutefetti
Print Recipe
Ingredients
- 1 9” Deep Dish Pie Crust, Frozen
- 1 Tsp Cooking Oil
- 1 10 oz pkg Frozen Chopped Spinach
- 1/2 Yellow Onion, Chopped
- 1 Teaspoon Sea Salt, Divided
- 4 oz Cream Cheese
- 1 1/2 Cups Shredded Cheddar Cheese
- 1 Tablespoon All-Purpose Flour
- 3 Large Eggs
- 1 Cup Whole milk
- Optional Toppings: Yellow Pepper, Chives, Grape Tomatoes
Preparation
- Preheat the oven to 350° F. Poke several holes into the base of the pie crust using a fork. Cover the pie crust edges with strips of aluminum foil. Bake for 12 minutes. Remove foil, set aside and reduce oven to 325° F.
- Defrost spinach and squeeze all water out and set aside. Add oil to skillet on medium low heat. Add onions, cook and stir until translucent. Add spinach and break down larger pieces. Add half of the salt and mix. Remove from heat and immediately add cream cheese and stir until well blended. Set aside.
- Add flour to shredded cheese. Combine and set aside.
- In a medium bowl, add eggs and whisk thoroughly. Add milk, remaining salt and spinach mixture until combined. Add cheese and blend evenly. Pour mixture into crust.
- Decorate top of quiche with additional vegetables if desired. Make a sun with yellow pepper and grass and flowers with chives and grape tomatoes.
- Bake for 55-60 minutes. Quiche is done when fork inserted into center comes out clean.
- Let cool for about 15 minutes before serving.
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