Deep Dish Spinach & 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.
Yield
8 servingsPrep
20 minCook
70 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream
or mayonnaise |
|
| ½ | cup |
milk
I use 1%, but any can be used |
|
| 5 | each |
eggs
extra large or jumbo, lightly beaten |
|
| 8 | ounces |
cheddar cheese
extra sharp, shredded |
|
| 10 | ounces |
spinach
frozen chopped, thawed and squeezed dry |
|
| 1 | medium |
yellow onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
dill weed, dried
|
*
|
| ¼ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
cayenne pepper
Optional |
|
| ⅛ | teaspoon |
nutmeg
ground (optional) |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 9 | inch |
pie shell (9 inch)
deep dish, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sour cream
or mayonnaise |
|
| 118 | ml |
milk
I use 1%, but any can be used |
|
| 5 | each |
eggs
extra large or jumbo, lightly beaten |
|
| 231.2 | ml/g |
cheddar cheese
extra sharp, shredded |
|
| 289 | ml/g |
spinach
frozen chopped, thawed and squeezed dry |
|
| 1 | medium |
yellow onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
dill weed, dried
|
*
|
| 1.3 | ml |
oregano
dried |
|
| 0.6 | ml |
cayenne pepper
Optional |
|
| 0.6 | ml |
nutmeg
ground (optional) |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 9 | inch |
pie shell (9 inch)
deep dish, unbaked |
|
Directions
Preheat oven to 400℉ (200℃). Line a baking sheet with foil.
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.
