Homemade Spinach Gruyere Quiche

Homemade Spinach Gruyere Quiche -- great for Lenten Fridays, St. Patty's Day, Easter Brunch, Meatless Monday - you name it!

Total Time

1hr 25min

4.3

2 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

9-inch Pie Crust

•

2 cups

Frozen Spinach , thawed

•

Eggland's Best Classic Eggs

•

1 cup

Kemps Half & Half

•

1/4 tsp

Ground Nutmeg

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

1 1/4 cups

Gruyère Cheese , grated

or Comte or Emmental

•

2 Tbsp

Parmesan Cheese , grated

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Arrange the 9-inch Pie Crust (1) in a pie pan, pressing firmly on the bottom and sides of the pan. Fold any overhanging edges of the pastry under itself and using your fingers or the tines of a fork, press the edges to form a decorative rim.

Squeeze all the excess moisture from the Frozen Spinach (2 cups) and set aside.

If you have a high-powered professional blender (like a Vitamix) place the Eggland's Best Classic Eggs (4) , Kemps Half & Half (1 cup) , Ground Nutmeg (1/4 tsp) , and spinach in the blender and turn on low, gradually increasing the speed until emulsified and bright green.

Without a blender: Finely chop the spinach. Whisk the eggs and half and half in a large bowl until well combined, then stir in the spinach, nutmeg, salt and pepper. Stir until well combined and proceed with the recipe.

Pour the mixture into a large bowl. Season with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) .

Stir in 1 cup of the Gruyère Cheese (1 cup) .

Transfer the spinach mixture to the pastry shell.

Sprinkle with the remaining grated Gruyère Cheese (4 Tbsp) and grated Parmesan Cheese (2 Tbsp) . Bake for 40-45 minutes or until quiche is set.

10.

Let cool for 20 minutes before cutting. Serve and enjoy!

Nutrition Per Serving

CALORIES

316

FAT

21.7 g

PROTEIN

15.1 g

CARBS

14.9 g