Spinach and Carrot Quiche Recipe - Allrecipes.com
Spinach and Carrot Quiche Recipe
  • READY IN 50 mins

Spinach and Carrot Quiche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Jul 14, 2005

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

 
Most Helpful Critical Review
Sep 18, 2007

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.

 
Feb 21, 2007

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.

 
Jul 18, 2007

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!!

 
Nov 07, 2006

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.

 
Jun 07, 2007

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! :)

 
Jul 25, 2007

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!

 
Jan 22, 2008

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.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 306 mg
  • 12%

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

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