Spinach Cream Cheese Quiche
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
whole leaf |
|
| 8 | ounces |
cream cheese
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 3 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
whole leaf |
|
| 231.2 | ml/g |
cream cheese
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 2 | large |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Cook spinach and drain thoroughly.
(Squeeze out excess water in spinach.)
Mix drained spinach and 8 ounce cream cheese.
Beat eggs, salt and pepper and add to spinach mixture.
Add Parmesan cheese.
Place mixture in 9 inch pie pan.
Beat 2 eggs and oil .
Pour over top of spinach mixture.
Bake in 375 degree F oven for 30- 35 minutes.
Slice and serve.
