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Pepper Jack & Spinach Quiche Recipe

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This recipe for Pepper Jack & Spinach Quiche is from Our Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2-pack frozen deep dish pie crusts
6 eggs
2 cups half & half or heavy cream
1 pkg Knorr instant Leek soup mix
8-12 oz pepper jack cheese diced
8 oz.frozen spinach, thawed and drained well
Salt & pepper to taste
Directions:
Directions:
Precook empty pie crusts according to package directions, let cool. Keep oven on at 350’.

Use mixer to throughly mix eggs, half & half, and soup mix. Then add drained spinach and blend well.
Pour egg/spinach mix equally into pie crusts. Evenly divide diced cheese into each pie crust. Add salt/pepper to taste.

Cook at 350’ for 50-60 minutes. Pies should have domed shape and be lightly browned before removing from oven. Allow to cool for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
30 minutes prep plus 1 hour bake time-allow two hours total before serving.
Personal Notes:
Personal Notes:
Since Knorr soup mix can be tricky to find, I’ve also substituted Knorr vegetable soup mix and added 3 Tbsp of instant cheddar broccoli soup mix as well and it was almost as delicious.

 

 

 

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