Spinach and Carrot Quiche

SUBMITTED BY: CRISTEN1 PHOTO BY: CVG

"A dense spinach quiche that's good for breakfast, lunch, or dinner!"

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
2 (10 ounce) packages frozen chopped spinach, thawed
1/2 cup shredded carrots
2 cups shredded Monterey Jack cheese
6 eggs
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 (9 inch) pie crusts

READ REVIEWS (19)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in the garlic, spinach, and carrots, and cook until the spinach liquid has evaporated. Remove skillet from heat, and mix in cheese and eggs. Season with red pepper, nutmeg, salt, and pepper. Pour 1/2 the mixture into each pie shell.
Bake 30 minutes in the preheated oven, until a toothpick inserted in the center of a quiche comes out clean.

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REVIEWS

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Reviewed on Jul. 14, 2005 by CRISTEN1

Hi! This is my recipe- it actually should say 2 pie crusts, as this recipes fills two shells. Thanks and enjoy!

6 users found this review helpful

Reviewed on Sep. 18, 2007 by MUTHERMCREE

I think this recipe needed some cream or milk to give it a more fluffy texture. It didn't fill my 2 pie crusts and they looked so sad. However, the taste was good, maybe a bit too much nutmeg. I also added diced red peppers and split the cheese - 1 cup sharp cheddar and 1 cup muenster. I also used fresh spinach and just added a teeny bit of water to the pan for a few minutes so it could wilt.

2 users found this review helpful

Reviewed on Jul. 18, 2007 by Nicole

This was excellent! Even my 4 year old loves it. I made it for the first time tonight. I did only make 1 pie. Instead of only using 3 eggs I threw in 4. I also added some extra spinach. I used a combination of montery jack and pepper jack cheeses to give it a little more kick, and I also put some thinly sliced tomato on top to make it look pretty, tasted good too!! I will definitely be making this again!!

2 users found this review helpful

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