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.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4
Ingredients
- 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.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.