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Spinach Quiche Recipe

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This recipe for Spinach Quiche, by , is from Our Families Cooking with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Hovey


1- pre-baked 9-inch pie shell
1- 10.5 oz chopped spinach, thawed, squeezed and drained
1/8 tsp nutmeg
1 T fresh squeezed lemon juice
fresh ground pepper; to taste
2 T fresh chopped parsley
1/2 c almonds, sliced
6 eggs, beaten
3 oz cream cheese, cubed
1/4 c cheddar cheese, shredded
3 green onions, chopped
3 T Parmesan cheese, grated, divided
1 tsp fresh tarragon leaves, chopped fine
3/4 -1 tsp salt
3/4 c heavy cream

If using fresh spinach, blanch for 2 minutes in boiling water; rinse with cold water. Drain and squeeze out excess water. Combine spinach, nutmeg, tarragon, lemon juice, salt and pepper to taste and parsley; mix well and set aside.

Combine beaten eggs, cream, cheddar cheese; blend well. Add, almonds, green onions, cream cheese; mix well and add to spinach mixture; blend well together.

Bake pie shell at 425 for 5 minutes, cool slightly. Sprinkle bottom of pie shell with 1-2 tablespoons of Parmesan cheese, spread spinach mixture evenly to the edges.

Bake at 425 for 15 minutes; remove from oven and sprinkle top with remaining Parmesan cheese. Reduce heat to 350 and bake an additional 30 minutes or until center comes out with a clean knife. Let stand 10 minutes before slicing.

Number Of Servings:
Number Of Servings:
6-8 Servings




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