Cheesy Spinach Quiche
- SERVES
- 8
- SERVING SIZE
- 1 slice
- COOK TIME
- 45 Min
Impress family and guests by baking up this easy, but fancy looking, Cheesy Spinach Quiche for breakfast. Loaded with nutrient-rich spinach and creamy cheese, this is one breakfast recipe that'll really wake 'em up!
What You'll Need
- 3/4 cup egg substitute
- 1 cup fat-free milk
- 1 cup shredded fat-free real Cheddar cheese
- 1 cup shredded reduced-fat real Swiss cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-inch) ready-to-bake pie crust
What to Do
- Preheat the oven to 350 degrees F.
- In a medium bowl, beat the egg substitute and milk until well combined. Add the Cheddar cheese, Swiss cheese, spinach, onion powder, nutmeg, salt, and pepper; mix well then pour into the pie crust, if desired, or a pie plate coated with cooking spray.
- Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes.
- Slice quiche and serve.
Notes
To make this a gluten-free recipe, use seasonings with no added starch from a gluten-containing source; nonstick cooking spray with no flour added; and a gluten-free pie crust, if using one.
Read NextFarm-Fresh Veggie Frittata
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 270
- Calories from Fat 112
- Total Fat 12g 19 %
- Saturated Fat 5.8g 29 %
- Trans Fat 0.0g 0 %
- Protein 18g 35 %
- Amount Per Serving % Daily Value *
- Cholesterol 23mg 8 %
- Sodium 515mg 21 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 1.1g 4 %
- Sugars 2.0g 0 %
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RachelAnne
Feb 03, 2017
This sounds like a great weekend recipe. During the week I don't have time for something like this, but it sounds like a great Saturday morning recipe.
KTaylor556 3473012
Apr 04, 2016
Feb 13, 2014 Test Kitchen say CAN BE FROZEN Mar 10, 2016 TK says "We do not recommend this recipe for freezing,. . . " ???? Which is it, please ? Thank You.
Test Kitchen Team
Apr 06, 2016
Hi there! We do not recommend this recipe for freezing, because the crust and spinach will become watery. While the Test Kitchen has not tried it before, we believe that you can make this recipe in muffin tins. We recommend trying our recipe for Fiesta Breakfast Cups. Here is the link http//www.everydaydiabeticrecipes.com/Eggs/Fiesta- == Breakfast-Cups ) Enjoy!
kellydyches 600447 2
Mar 09, 2016
is this recipe good for freezing? how can i make this for 2?
Test Kitchen Team
Mar 10, 2016
Hi there! We do not recommend this recipe for freezing, because the crust and spinach will become watery. While the Test Kitchen has not tried it before, we believe that you can make this recipe in muffin tins. We recommend trying our recipe for Fiesta Breakfast Cups. Here is the link: http://www.everydaydiabeticrecipes.com/Eggs/Fiesta-Breakfast-Cups :) Enjoy!
meatandtaters
Aug 07, 2015
For those of us who don't care for egg substitutes will you please tell us how many real eggs are in 1 cup?
Test Kitchen Team
Aug 10, 2015
Hi there! We use egg substitute in many of our diabetic-friendly recipes in order to cut back on some of the fat. However, if you prefer to use whole eggs, the substitution is as follows: 1 egg equals 1/4 cup of egg substitute. For this recipe you would need 3 eggs. Enjoy!
pepineleanor 40693 95
Dec 02, 2013
To make half this recipe, how long should I bake it?
Test Kitchen Team
Dec 03, 2013
The Test Kitchen doesn't recommend making half of this recipe. If you were to make only half of it, the quiche would be very thin with a disproportionate amount of crust.
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