Spinach and Onion Quiche
Notes from our test kitchen; you will need a 9 or 10-inch deep-dish pie plate to make this or a quiche pan, if you have a large enough quiche pan you may also saute 1/2 pound sliced mushrooms and add to the mixture, also after baking the quiche 1/2- cup shredded Tex-Mex or mozzarella or cheddar cheese may be sprinkled on top and allowed to melt
Servings 8
Ingredients:
3 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced (garlic lover’s can use more if desired)
pinch cayenne pepper, optional
1 (10-ounce) box frozen chopped spinach, thawed (cooked to package directions then hand-squeezed to remove as much moisture as possible)
4 eggs, beaten
1 (16-ounce) container creamed cottage cheese
6 green onions, chopped (use only the white parts)
2/3 cup grated Parmesan cheese, divided (can use more)
2 cups Kraft Tex-Mex blend shredded cheese (a mixture of cheddar, mozzarella and Monterey Jack cheese)
seasoned salt or white salt and fresh ground black pepper, to taste
Instructions:————————————-
Preheat oven to 325 degrees F.
Grease a 9 or 10-inch deep-dish pie plate or a quiche pan.
Heat butter in a medium skillet over medium-high heat.
Add in yellow chopped onions and saute until softened (about 4 minutes).
Add in garlic and cayenne pepper; cook for 2 minutes; transfer to a large bowl and cool for about 10 minutes.
Add in spinach, eggs, cottage cheese, green onions, 1/3 cup Parmesan cheese and 2 cups Tex-Mex shredded cheese; mix until well blended.
Season with salt and black pepper to taste.
Transfer to greased pie plate or quiche dish.
Sprinkle the top with 1/3 cup grated Parmesan cheese (can use a little more cheese if desired).
Bake in a preheated 325 degree oven for about 50 minutes or until the eggs are set.
Posted on www.recipezazz.com
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