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2 pounds fresh spinach or 2 10-ounce packages frozen spinach
Chop spinach fine and sauté in pan with scallions and carrots.
Otherwise, if using frozen, thaw spinach and squeeze out any liquids. Add all other ingredients, place in a 9" pie crust and top with cheese. Bake at 375°F for 30-40 minutes, or until middle is set.
Poster's Notes:
When my mom comes over, she usually doesn't want to eat pie crust, due to nutritional reasons, as she's trying to lose weight. But she loves my spinach quiche. So when I make it for her, I just make it in a greased pie pan, rather than in the crust. It comes out just fine. I also make the same recipe with soy milk as well with good results.
Posted by Rebecca Swanston
Nutritional Info Per Serving: N/A
2 tbsp. scallions, chopped
1 medium carrot, shredded
3 eggs
1-1/2 cup heavy cream
1/2 tsp. salt
Pepper, ground, to taste
Nutmeg, ground, to taste
1/3 cup grated cheese (cheddar, gruyere, or similar)
For the heavy cream, you can substitute soy milk and 2 tbsp. corn starch (but not for Pesach).