Description
A delicious spinach quiche made with Swiss cheese and a creamy egg mixture.
Ingredients
Scale
- 12 oz. package frozen spinach, thawed and drained well (see notes)
- 8 eggs (see notes)
- 1/3 cup heavy cream (see notes)
- 1/2 teaspoon minced garlic
- salt and fresh-ground black pepper to taste
- 1/8 tsp nutmeg (optional)
- 2 cups grated Swiss cheese (see notes)
Instructions
- Preheat oven to 350F/176C and spray a 9 inch pie dish with non-stick spray.
- Thaw frozen spinach overnight in the fridge or in the microwave, then drain well in a colander placed in the sink.
- Whisk together eggs, cream, minced garlic, salt, fresh-ground black pepper, and ground nutmeg (if using).
- Then stir in the drained spinach and combine well.
- Add the grated Swiss cheese and gently combine with egg mixture.
- Put the mixture into the prepared 9 inch baking dish.
- Bake 40-50 minutes, or until the quiche is firm and the top is lightly browned.
- Serve hot.
Notes
- This quiche will stay good in the refrigerator for about a week and it reheats well.
- I know some people do freeze quiche and egg casseroles, but personally I don’t recommend freezing for this type of dish, especially if you use the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg