Spinach & Swiss Cheese Quiche
A prepared piecrust meets frozen spinach and a handful of refrigerator staples in this speedy quiche that's brimming with flavor. For an easy meal that satisfies all year round, Nancy pairs the quiche with a tossed salad or cup of soup. Would make a lovely brunch, too.
Ingredients
- 1 refrigerated pie crust (from a 15-ounce package)
- 5 eggs
- ¾ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 4 to 6 ounces Swiss cheese, shredded
Instructions
- Preheat the oven to 375℉. Fit the pie crust into a 9" pie plate and crimp edges.
- In medium-size bowl, whisk together the eggs, milk, salt and pepper.
- Spread spinach over the bottom of the prepared pie crust. Pour the egg mixture evenly over the spinach, and then sprinkle with the cheese.
- Bake the quiche at 375℉ for 15 minutes. Reduce the heat to 325℉ and continue to bake 20 more minutes, or until puffed and the crust is browned.
- Remove from the oven and let stand 5 minutes before slicing and serving.
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