Spinach Quiche Recipe - Allrecipes.com
Spinach Quiche Recipe

Spinach Quiche

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"I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  2. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  3. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2008

This was amazing! Made a few changes though: sauteed some chopped yellow onion and a few chopped mushrooms in a bit of oil before adding 8 oz of microwaved & drained spinach. Also threw in about 1/2 c chopped sun dried tomatoes. Drained cottage cheese and mixed in with the spinach, then poured the whole thing into a greased pie plate. I sprinkled with about 1/2 c grated asiago cheese and then poured 6 beaten eggs over the top. Baked for about 50 min at 375. The sun dried tomatoes and asiago really gave the dish a lovely flavor.

Most Helpful Critical Review
Apr 01, 2007

I made this for brunch today and though the texture and flavor was overall good, the spinach taste was a little too strong. If I made it again, I would cut back on the spinach.

Jan 15, 2004

This is great. My husband told me I outdid myself on this one. But squeeze liquid out of spinach, or it will come out when baking.

Nov 15, 2005

A delicious non-crust quiche. I followed the advice of an earlier poster and replaced the croutons with a mix of seasoned breadcrumbs plus grated parmesan. Delicious! The only thing I'd add is to leave about 10 minutes after cooking for the quiche to set.

Jan 15, 2004

Great for freezing ahead I allways make 2 and freeze the extra filling in a ziplock bag. On the day we are going to eat it I will defrost it and bake it in my pie plate

Aug 26, 2006

I looked at all the diffrent suggestions and just went for it with this recipe. I used Ricotta instead of cottage cheese. Since it was before payay, I mixed and matched diffrent cheeses (smoked gouda, cheddar and mozerella) till I reached 2 cups. I put it in a store bought roll out crust, and added a few cooked slices of turkey bacon in the mix, and garlic powder 1 teasp. WOW was it good. Great basic recipe to mix and match. I loved it!

Oct 25, 2007

I just loved this. I am a Personal Chef and after a day long cooking session I am too tired to cook. So, I tried this but added leftover artichoke hearts (chopped), feta cheese chunks, some hot sauce and for the topping used Pringles new Potato Parm chips crumbled up. It is great with tomato/red onion salad and lovely heated up the next morning in the toaster oven for breakfast. Very versitile recipe which I will be using for my clients. Chef Diane Hunter, Savannah, GA

Sep 10, 2007

I have been looking for a recipe to recreate the filling in Panera's spinach and artichoke souffle. This is as close as I've been able to get!! I substituted the cheese for a tub of Asiago/Parmesan/Romano blend. A whole tub made it VERY tasty but too salty. I'll do half and half with the cheeses next time. I added chopped artichoke hearts, too, and two additional eggs. This is a delicious recipe I'll be using again and again! Thanks!


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  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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