I love quiche in all forms, big small, appetizer, entree, veggie or meat. It’s also an excellent way to use up some extra eggs, veggies or protein leftover in your fridge, or just another excuse to enjoy some flaky pie crust. This spinach and onion quiche is simple, satisfying and super simple to put together, especially with a pre-made crust!
Spinach and Onion Quiche
Ingredients
- 1 Pre-made pie crust
- 3 Eggs
- 4 Cups chopped fresh spinach
- 1 Cup chopped yellow onion
- 1 12 Oz can fat free evaporated milk
- ¼ Cup parmesan cheese
- 8 Oz swiss cheese
- 1 Tablespoon olive oil
Instructions
- Preheat oven to 350 degrees and prepare premade pie crust per directions
- In a medium skilled heat up the tablespoon of olive oil
- Add onions to skillet and cook until just translucent
- Add spinach to the onions and saute until just cooked and wilted, remove from heat and allow to cool
- In a large bowl scramble eggs and mix in sweetened condensed milk
- Once spinach is cool, mix in cheeses and put into the prepared pie crust
- Pour the egg mixture over the spinach mixture into the pie crust and adjust lightly with fork or spoon as needed to ensure spinach and cheese are evenly distributed
- Bake in the oven for 40-45 minutes or until just set and slightly golden on top
- If the crust begins to get too dark you can cover the edges with a bit of foil to prevent over-baking
- Once baked allow to cool, slice and serve!
