This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.

  • Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.

  • Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Cook's Notes:

Use any cheese of your choice.

Tips

Use cream instead of milk for a special treat!

Nutrition Facts

309.6 calories; 14.6 g protein; 15 g carbohydrates; 154.9 mg cholesterol; 386.5 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2019
I only made 1/2 of the recipe so I sauteed 1/2 cup chopped onions with 1/2 cup chopped portabello mushrooms and 3 smashed cloves of garlic in 1 tbsp EVOO. I also added 4 crumbled strips of pan fried vege bacon. I used 6 large eggs and 1 cup milk and 10 oz of frozen chopped spinach. I mixed all together in a bowl then spooned mixture into lightly baked deep dish pie crust. Had some mixture left over so I added 2 more eggs to the bowl sprayed a plain pie pan with Bakers Secret and baked the egg mixture seperately. It all came out great! Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2019
I only made 1/2 of the recipe so I sauteed 1/2 cup chopped onions with 1/2 cup chopped portabello mushrooms and 3 smashed cloves of garlic in 1 tbsp EVOO. I also added 4 crumbled strips of pan fried vege bacon. I used 6 large eggs and 1 cup milk and 10 oz of frozen chopped spinach. I mixed all together in a bowl then spooned mixture into lightly baked deep dish pie crust. Had some mixture left over so I added 2 more eggs to the bowl sprayed a plain pie pan with Bakers Secret and baked the egg mixture seperately. It all came out great! Read More
(1)
Rating: 5 stars
04/02/2019
I only made 1/2 of the recipe so I sauteed 1/2 cup chopped onions with 1/2 cup chopped portabello mushrooms and 3 smashed cloves of garlic in 1 tbsp EVOO. I also added 4 crumbled strips of pan fried vege bacon. I used 6 large eggs and 1 cup milk and 10 oz of frozen chopped spinach. I mixed all together in a bowl then spooned mixture into lightly baked deep dish pie crust. Had some mixture left over so I added 2 more eggs to the bowl sprayed a plain pie pan with Bakers Secret and baked the egg mixture seperately. It all came out great! Read More
(1)
Rating: 4 stars
12/26/2019
It was good but next time I will try sauteing the onions first. Read More
Advertisement
Rating: 4 stars
04/02/2020
Reduced the quantity of cheese Read More
Rating: 5 stars
01/09/2020
I embellished this by using heavy cream instead of milk and the do-all add-in crumbled bacon!! Oh Boy! Best quiche I ve ever had and fantastic as first time make!! I ll be making this a LOT! Read More
Rating: 5 stars
12/30/2019
Instead of whole milk i used heavy cream it was delicious! Read More
Advertisement
Rating: 5 stars
04/17/2020
After reading previous reviews I took the advice and I sautéed the onions. The quiche came out beautifully! Read More