This was amazing! My husband had seconds and wanted to have the leftovers again the next night instead of freezing it (both of those things rarely happen!), and my 10 month old daughter loved it too. Following other reviews, here is now I made it: Put frozen spinach in colander, ran with hot water until unfrozen, then squeezed out as much water as I could; sauteed onion, then added 2 chopped green onions (6 stems) and spinach to pan, continuing to cook on medium heat to evaporate remaining water from spinach; combined 5 eggs, only two cups Kraft mixed cheddar cheese (the kind that is made with Philadelphia cream cheese, it really made the quiche creamy), 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder (I love garlic, if you don't, you may not want to use as much) and 1/8 cup whole milk (could vary this depending on taste); added in the spinach mixture and mixed it thoroughly. I baked this in a 9 inch metal cake pan sprayed with pam. It cooked perfectly at 350 in 30 minutes. I would highly recommend the cake pan over a pie dish as I think the quiche baked more evenly than when I have tried with a pie dish. I really couldn't recommend this recipe more. Enjoy!
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This was amazing! My husband had seconds and wanted to have the leftovers again the next...