Rating: 4.67 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
2 9-inch pies
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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).

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  • 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.

Use cream instead of milk for a special treat!

Nutrition Facts

310 calories; protein 14.6g; carbohydrates 15g; fat 21.5g; cholesterol 154.9mg; sodium 386.5mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
04/03/2019
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)
15 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 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
10/05/2020
Excellent and easy. I followed the advice of other reviewers and sautéed the onions, adding green pepper and garlic. Also, I was ready with an extra pan for the remaining mix which as reported by others is enough to fill three pie crusts. Read More
(1)
Rating: 4 stars
12/26/2019
It was good but next time I will try sauteing the onions first. Read More
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Rating: 4 stars
04/02/2020
Reduced the quantity of cheese Read More
Rating: 5 stars
08/27/2020
This was easy and awesome. Enjoyed by all. Read More
Rating: 4 stars
09/18/2020
The quiche turned out great with the help of my modifications. First, I sauteed the onions with added garlic. Second, I saved a third of the grated cheddar to put on top of the quiche. I also cut back the eggs to 9 large eggs and still had too much mixture for two deep-dish pie shells. Finally, I added some leftover diced green and red peppers, about half a medium pepper in total. It was very good. The cheese on top made a big difference. Read More
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Rating: 4 stars
02/15/2021
Delicious!!!! But...I had not read previous reviews and the filling was way too much for the crust. It spilled out between the crust and the pan and over the sides. I slipped a baking sheet underneath and that seemed to work. My dogs got to enjoy a bit of the scrambled egg! Next time I will not overfill! Read More
Rating: 5 stars
09/30/2020
Good basic recipe. I made half, I used one Stop and Shop brand refrigerated pie crusts - baked as described, fresh spinach (large box) sauteed till wilted with S+P and nutmeg; Large box Portabello mushrooms thinly slice, sauteed with S+P and 1/2 med onion chopped; 7 eggs beaten and mixed with 3/4 cup grated gruyere, 3/4 cup grated mozzarella, 3/4 c milk; Pour liquids over spinach and mushrooms in pie plate. Makes a large 9-10 inch spinach mushroom pie. Also added 1/2 chopped red pepper for color. Baked 50-55 min at 350 til brown on top and firm in middle. Turned out very well. 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