Recipe by CRISTEN1
"A dense spinach quiche that's good for breakfast, lunch, or dinner!"
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2 (10 ounce) packages
frozen chopped spinach, thawed
shredded Monterey Jack cheese
crushed red pepper flakes
2 (9 inch)
Hi! This is my recipe- it actually should say 2 pie crusts, as this recipes fills two shells. Thanks and enjoy!
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.
This was a great change from the normal. It looked beautiful. Next time I will add more carrots and fewer onions. Other than that it was great.
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!!
My first quiche, and what a keeper this is. I used the food processor to mince the onions finely. I substituted fresh organic red chard shredded by food processor very finely for the spinach (one whole bunch), and fried it with the onions and garlic. Didn't use any carrot. Used half cheddar and half organic emmenthal cheese. YUM!!! I was truly impressed by this recipe. The quiche turned out with a good consistency, not runny at all, after 28 minutes in a convection oven. We couldn't stop eating it, so between two thin adults, we finished one pie. I couldn't really taste the red chard. Unfortunately, not a hit with my two children under 4, even though I left out all pepper. Thank you for the relatively easy and delicious recipe.
i'm a college student working on a low budget and in a cramped shared kitchen, and if this recipe turned out this well under those circumstances, it's good for everyone! i made this without ever having made quiche before...it was delightfully simple and tastes amazing. this is an absolutely perfect recipe, thank you for sharing it and making my night! :)
Great quiche! I made the mistake of using deep dish pie plates and I didn't have enough for 2 quiches. I put tomatoes on top and it really added great flavor. I will add this to the rotation!
Good flavor and texture (not runny at all). My 3 year old NEVER eats spinach and ate his entire serving. I would like it with a little more egg, but I will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Carrot Quiche
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 112
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