Spinach and Herb Quiche
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Prepare this cheesy quiche up to two days in advance (tossing in diced ham if you like) and have it do double duty: as part of Sunday brunch, then paired with a side salad for dinner the next day.
Ingredients
1 (9-in.) refrigerated rolled pie crust (from a 15-oz box)
4 large eggs
1 1/2 c. half-and-half
1 tsp. ground nutmeg
.13 tsp. cayenne pepper
6 c. baby spinach
6 oz. Gruyère cheese
3/4 c. fresh flat-leaf parsley
1/4 c. Chopped chives
Salad, for serving
Instructions
Heat oven to 425 ºF. Unroll pie crust and fit into bottom and up the sides of a 9-in. tart pan with a removable bottom; fold excess into and around sides of pan. Bake until lightly golden, 10 to 12 minutes.
Meanwhile, in a large bowl, whisk together eggs, half-and-half, nutmeg and cayenne. Stir in spinach, cheese, parsley and chives.
Lower oven to 375 ºF. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. Serve warm or at room temperature with the salad.
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