Fresh Spinach Quiche Recipe

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Perfect for brunch or company, and one way to use up leftover fresh spinach. Use half Swiss cheese and half mozzarella if preferred. Do not bake pie shell well ahead of time as it needs to be hot or at least very warm when filling is poured in it.

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Servings: 8
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Ingredients

Cost per serving $1.06 view details

Directions

  1. Preheat oven to 450 degrees F. Line the inside bottom and sides of unpricked pastry pie shell with a double layer of aluminum foil. Bake pie shell 8 minutes. Remove foil and bake 4-5 minutes more until pastry is set and dry (it will still be light in color.) Remove pie crust from oven; reduce oven temperature to 325 degrees F.
  2. Meanwhile in large skillet cook onions and bacon until onion is tender and bacon is crisp. Drain excess fat off.
  3. In large bowl beat eggs well. Add sour cream, half-and-half, salt and pepper and nutmeg. Stir in drained onion/bacon mixture, spinach and cheese.
  4. Pour filling into hot pie shell and bake 45-50 minutes until knife inserted near center comes out clean. (If necessary protect edge of crust with foil to prevent over-browning.)
  5. Allow quiche to stand 10 minutes after baking before serving. If desired, garnish with cherry tomatoes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 8 servings
Calories 414  
Calories from Fat 279 67%
Total Fat 31.16g 39%
Saturated Fat 13.4g 54%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 492mg 21%
Potassium 259mg 7%
Total Carbs 18.88g 5%
Dietary Fiber 1.0g 3%
Sugars 1.84g 1%
Protein 14.86g 24%
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