As I try to incorporate more and more spinach and other healthy greens into my diet, I’m finding that the challenge is declining. Recipes like this one are one of the only ways my mom could get my younger siblings to eat spinach.
This dish is one that gets the house smelling all kinds of delicious and makes you so anxious for it to be done. The different aromas of egg, cooking vegetables, and the buttery crust underneath all of the goodness mix together in a magical way that will have the kids excited to eat dinner tonight.
Why should you make this quiche?
I know there are plenty of recipes you should use for making the perfect quiche, but this spinach quiche is the recipe my family has used for years. Quiche night is something like a tradition. This is the recipe that I have tried about a hundred times and changed a few things here and there until it was just right. I’m not gonna lie. There have been times when the quiche just didn’t turn out, but I will tell you something: a good crust, underneath the eggs and spinach and milk, makes a very distinctive difference. I recommend this whole wheat crust. Quiche can be eaten for breakfast, lunch, or dinner, too!
When the kids come asking for seconds, don’t be surprised.
Here’s the recipe:
- 1 unbaked pie crust
- 1½ cups whole milk
- 4 eggs, beaten
- 1½ cups spinach, chopped and sauteed
- ¼ teaspoon salt
- a pinch of salt
- ¼ cup onion, minced
- ½ cup mozzarella cheese, shredded
- Preheat oven to 375° F.
- Place the unbaked pie crust into a 9" pie plate. In a medium mixing bowl, whisk together milk, eggs, sauteed spinach, salt, pepper, minced onion, and cheese. Pour into the pie crust.
- Bake for 45 minutes, or until set in the center. Serve while hot.