Spinach and Cheese Quiches

Are you struggling with making healthy breakfast for the family? Quiche is my favourite dish. I am eager to share this quick recipe that you can make ahead of time, which also makes great lunch leftovers!

Gather all ingredients.

Prick pie shells (bottom and sides) all over with a fork.

To prevent shrinkage during baking. Line the crust with aluminum foil, and cover with rice, then pre-bake the crust in your heated oven for about 10 minutes.

In medium mixing bowl – whisk together the eggs and milk.

Spread cooked spinach over bottom of cooked pie crust, then sprinkle shredded cheese.

Pour egg and milk mixture over spinach and cheese.

Bake at 350F for 35 to 40 minutes until custard is set and top is lightly golden. Serve hot or warm.

This recipe can be made up to a day ahead of time and refrigerated. TO reheat: cover the quiche with aluminum foil and bake in a preheated 350F over for  35 to 40 minutes or until hot in the centre. The cooled quiche may also be wrapped tightly in foil and frozen for up to 2 months. Let the quiches thaw in the refrigerator overnight before reheating.

This recipe is packed with protein to help you feel satisfied longer. Enjoy the versatility to use your favourite veggie and cheese combinations.

If you enjoyed this post, you may also like this one on Quick Oatmeal Pecan Pancakes. 

Spinach And Cheese Quiches

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, Lunch

Servings 6

Ingredients

  

• 12 little unbaked pie shells, thawed (or 1 unbaked 9" pie shell)
• 3-4 large eggs, beaten
• 1/2 cup milk
• A handful of spinach, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper, ground

Instructions

 

• Preheat oven to 450F (230’C).
• Remove pie shells from freezer and thaw until just soft enough to easily prick with a fork. Prick bottom and sides all over with a fork.
• Line the unbaked pie shells with a small square of aluminum foil. Fill with raw rice or dried beans to minimize shrinkage during baking. Baked in preheated oven until lightly browned at edge, about 10 minutes. Lift out foil and rice. Cool on a wire rack. Turn oven down to 350F.
• In a frypan, spray with olive oil spray over medium-heat, and sauté spinach until tender.
• Beat eggs in a small bowl. Add milk, salt and pepper.
• Layer cooked spinach first into pie shell. Add cheddar cheese. Pour egg mixture over top of the vegetables and cheese in the pie shell.
• Cook for 35-40 minutes or until a knife inserted into the centre comes out clean.
• Cook for 35-40 minutes or until a knife inserted into the centre comes out clean.