BEST WAY TO COOK SPINACH RECIPES

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BEST SPINACH QUICHE RECIPE - HOW TO MAKE SPINACH QUICHE



Best Spinach Quiche Recipe - How to Make Spinach Quiche image

This classic spinach quiche recipe has a buttery, flaky crust, a generous amount of frozen spinach, onion, peppers, and a rich custard egg filling with cheese.

Provided by By Josh Miller; Recipe by Sloane Layton

Categories     Easter    Mother's Day    spring    breakfast    brunch    eggs

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 14

1 refrigerated pie crust (from a 14-oz. box)
2 tbsp. butter 
1 small yellow onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
4 large eggs
1 1/4 c. half-and-half
1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 c. shredded sharp cheddar cheese
1/4 c. finely shredded parmesan cheese

Steps:

  • Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
  • Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
  • Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
  • Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

BEST SPINACH QUICHE RECIPE - HOW TO MAKE SPINACH QUICHE



Best Spinach Quiche Recipe - How to Make Spinach Quiche image

This classic spinach quiche recipe has a buttery, flaky crust, a generous amount of frozen spinach, onion, peppers, and a rich custard egg filling with cheese.

Provided by By Josh Miller; Recipe by Sloane Layton

Categories     Easter    Mother's Day    spring    breakfast    brunch    eggs

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 14

1 refrigerated pie crust (from a 14-oz. box)
2 tbsp. butter 
1 small yellow onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
4 large eggs
1 1/4 c. half-and-half
1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 c. shredded sharp cheddar cheese
1/4 c. finely shredded parmesan cheese

Steps:

  • Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
  • Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
  • Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
  • Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

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BEST SPINACH QUICHE RECIPE - HOW TO MAKE SPINACH QUICHE
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