Spinach and Cheese Quiche

Spinach and Cheese Quiche
Print Recipe
Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Spinach and Cheese Quiche
Print Recipe
Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).
  3. While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.
  4. Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)
  5. If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.
  6. Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.
  7. Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.
  8. Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.
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This recipe is part of the following meals:

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