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Spinach Quiche Recipe

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This recipe for Spinach Quiche, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
9" pie shell, preferably blind baked
2 eggs
3 Tbsp milk
12 oz package frozen spinach souffle (Mom uses Stouffer's), thawed
2 tsp chopped onion
c sliced mushrooms
c sliced turkey kielbasa
c swiss cheese, grated
salt and pepper

Directions:
Directions:
1. Preheat oven to 400. If blind-baking the pie crust, make sure to poke holes in the crust and use pie weights to prevent the crust from puffing or falling during its pre-baking. Pre-bake the pie crust until it just starts to brown, then remove from oven and remove pie weights. Whether you pre-baked the crust or not, line a baking sheet with aluminum foil and place the empty foil-lined sheet in the oven, allowing it to heat up while you prepare the filling.

2. Add a drizzle of oil to a saucepan over medium heat. When hot, add the sausage slices and cook a few minutes until browned on both sides. Remove to a plate lined with paper towels and pat dry to remove excess moisture.

3. Whisk together eggs and milk until well blended. Mix in spinach souffle, onion, mushrooms, sausage, and cheese until combined. Add salt and pepper to taste. Pour into prepared pie crust.

4. Place quiche on the foil-lined baking sheet and bake 40-50 min until set. If the exposed crust browns too quickly, cover the edges with aluminum foil. Allow to cool at room temperature until it is ready to be cut and served.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is such a nostalgic flavor for me! It was one of my favorite meals Mom would make for us on special occasions when I was a kid. Pre-made spinach souffle already has eggs, onion, and seasoning in it, so you don't need to add much more to it.

 

 

 

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