Cheesy Cream Spinach Quiche
Cheesy Cream Spinach Quiche recipe
Yield
12 servingsPrep
30 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
unbaked |
|
|
| 10 | ounces |
spinach
chopped, frozen |
|
| 8 | ounces |
cheese slices, processed
swiss |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
beaten |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
unbaked |
|
| 289 | ml/g |
spinach
chopped, frozen |
|
| 231.2 | ml/g |
cheese slices, processed
swiss |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
beaten |
|
| 237 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Liberally prick bottom and sides of pie shell with fork.
Bake at 375℉ (190℃) F for 10 to 12 minutes. Cool on rack. Cook spinach according to package direc tions; drain well.
Cut cheese into ½ inch slices; toss with flour and set aside.
Combine eggs, cream, salt, and pepper.
Stir in spinach and cheese.
Spoon into pastry shell.
