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Quiche Florentine

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Submitted by carolj

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE PIE SHELL (9 INCH)
ready-made
2 473
CUPS ML VELVEETA CHEESE
shredded *
79
CUP ML PARMESAN CHEESE
grated
1 1
PACKAGE PACKAGE SPINACH
thawed and well, drained
4 4
SLICES SLICES BACON
crispy, crumbled
¾ 177
CUP ML MILK
3 3
LARGE LARGE EGGS
beaten
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Prepare pie crust according to package directions for filled one crust pie, using a 9 inch pie plate. (Refrigerate leftover crust for later use.)

In a large bowl, combine remaining ingredients; mix well.

Pour into unbaked pie crust.

Bake @ 350℉ (180℃) for 35 to 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 375 58% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 853mg 36%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 36g
Vitamin A 142% Vitamin C 34%
Calcium 31% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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