Deep Dish Spinach and Cheddar Quiche
This fluffy deep dish quiche is so easy to prepare. Substitute non-fat sour cream or mayonnaise and reduced fat Cheddar cheese to lighten it up.
I use 1%, but any can be used
extra large or jumbo, lightly beaten
extra sharp, shredded
frozen chopped, thawed and squeezed dry
dill weed, dried
pie shell (9 inch)
deep dish, unbaked
Sauté onions and garlic in a little olive or vegetable oil for 3 minutes; stir in the spinach and all seasonings; remove from heat and set aside.
In a large bowl, whisk together the sour cream and milk until smooth. Whisk in the eggs. Layer spinach mixture and shredded Cheddar in pie shell in two (2) additions. Pour in egg mixture. Place on baking sheet and cover with lightly-sprayed foil.
Bake, covered, for 50 minutes. Remove foil and bake another 15 to 20 minutes, until top is golden and filling is set.
Let sit on rack for 5 to 10 minutes before serving.