Savory Spinach & Swiss Cheese Quiche Recipe With a Nutty Twist by Melissa Vickers
I like to wander through the grocery store with an eye out for new things that look interesting. Not too long ago I spotted a ready-made pecan pie crust, and decided it was definitely worth a try.
The crust says it is good for both sweet pies and savory pies, and given the amount of sugar-laden stuff we seem to be eating of late, I opted for a savory quiche. The crust is slightly sweet, and was good in the quiche. They have a recipe for a key lime pie using that crust, and if my husband was a fan of such, I’d be trying it! But for now, I'm happy with this easy spinach and cheese quiche recipe.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
- 1 ready-made pecan pie crust (I used Diamond of California brand)
- 3/4 cup packed frozen whole spinach, thawed and squeezed
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/2 cup sliced mushrooms
- 4 eggs
- 1 cup half and half
- 1 cup grated Swiss cheese
- 1 teaspoon salt (I used a salt-free substitute)
- 1/2 teaspoon ground black pepper (I didn’t add this)
Here’s how to make it:
- Melt the butter in a pan over medium-high heat. Add onion and sauté about 5 minutes or until translucent.
- Beat the eggs in a mixing bowl. Add half and half, salt and pepper. Add cheese, spinach, onion and mushrooms to egg mixture. Carefully pour into pie crust.
- Place pie in center of a preheated 400-degree F oven on middle rack. Back for 55 to 60 minutes, or until toothpick inserted into center comes out clean. Let stand 10 minutes before serving.
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