Description
A delicious spinach and Swiss cheese quiche, perfect for brunch or a light dinner.
Ingredients
Scale
- 12 oz. package frozen spinach, thawed and drained well
- 8 eggs
- 1/3 cup heavy cream
- 1/2 teaspoon minced garlic
- salt and fresh-ground black pepper to taste
- 1/8 tsp nutmeg (optional)
- 2 cups grated Swiss cheese
Instructions
- Preheat oven to 350F/176C and spray a 9 inch pie dish with non-stick spray.
- Thaw frozen spinach overnight in the fridge or in the microwave, then drain well in a colander placed in the sink. If the spinach still seems wet, squeeze out the water by putting it inside a kitchen towel and twisting the towel over the sink.
- Whisk together eggs, cream, minced garlic, salt, fresh-ground black pepper, and ground nutmeg (if using).
- Stir in the drained spinach and combine well.
- Add the grated Swiss cheese and gently combine with the egg mixture.
- Put the mixture into the prepared 9 inch baking dish.
- Bake for 40-50 minutes, or until the quiche is firm and the top is lightly browned.
- Serve hot. This will stay good in the refrigerator for about a week and it reheats well.
- Do not freeze for this type of dish, especially if you use the heavy cream.
Notes
- Using a 12 oz. package of frozen spinach is recommended for this recipe.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to a week.
- Freezing is not recommended for quiche, especially with heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 240mg