Ever crave a little taste of home? I do! Growing up, my mom used to make my brothers and me spinach quiche all the time. We loved it and couldn’t get enough. Every time we asked, “What’s for dinner?” and the response was, “Spinach quiche,” we threw a celebration. We even asked for it on our birthdays! Weird, right? Kids asking to be fed spinach?
Don’t be fooled, I wasn’t always the healthy eater I have become. I was picky. Picky isn’t even a strong enough word. Imagine a child that refuses to eat anything but processed white carbs and sugar. That would be a more accurate representation of my “pickiness.” The boys were much better than I was about eating what they were fed. This was the ONLY form in which I would eat spinach.
As an adult, I still love this quiche and make it frequently. This recipe makes two quiches that can be served hot or cold, for breakfast, lunch, dinner, or a snack. It freezes well, too! It is pretty much the perfect dinner. I often make this for eating during the work week. The prep is a breeze, but it bakes for a while, so either make ahead and reheat, plan to eat it cold, or put it together and pop it in the oven as soon as you get home for work. I almost always freeze the second pie so that I have a ready-made dinner waiting in case of a hectic future week!
So, from the previous, now-reformed, World’s Pickiest Eater this one is for the WHOLE family!
- 20 ounces frozen, chopped spinach, cooked and completely drained
- 5 eggs
- 1 can fat-free evaporated milk
- 8 ounces low-fat swiss cheese, shredded (I used Sargento slices that I ran through the food processor)
- 1/2 cup grated parmesan, divided
- 1 sweet onion, diced
- 2 9-inch whole wheat pie crusts
- 1 tbsp olive oil
- salt and pepper, to taste
- paprika, to taste
- Preheat oven to 350℉.
- Pre-bake pie shells for about 5 minutes.
- Sautee onion in olive oil over medium heat in a large skillet.
- When the onion becomes a nice golden color, mix in spinach and remove from heat.
- In a medium bowl, beat together eggs, evaporated milk, swiss, salt, pepper, and half of the parmesan.
- Add egg mixture to the spinach mixture and stir to combine evenly.
- Pour filling into pie shells, being careful to divide the filling equally.
- Sprinkle with remaining parmesan and a little paprika.
- Bake for 45 minutes on top of a cookie sheet.
- Slice each pie into eighths to serve.
- Can be served hot or cold.
- To reheat, cover with aluminum before baking in the oven at 350℉ for about ten minutes.
- Freezes well! - Once completely cooled, cover top of pie with aluminum foil and then place it in a gallon sized freezer bag and freeze. Eat within one month.