Crust: Store bought: 6 deep dish pie crusts
Filling: 6 Tbls. olive oil, 3 cups thinly sliced green onions, 18 cups fresh baby spinach, 6 cups 1% milk, 4 1/2 cups (18 oz) grated smoked gouda, 4 1/2 tsp. salt, dash of grated nutmeg, 18 large eggs
Heat oil in a large skillet over medium-high heat. Add onions; saute 5 minutes. Add spinach; saute until tender.
Combine milk and remaining ingredeints in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crusts.
Instructions for baking once thawed: Bake at 350 degrees for 35 minutes. Bake an additional 5 minutes if you prefer a firmer texture.
Quiche had a great flavor. Was almost thawed, but still took about 45 minutes to fully cook (that was soft set). Probably should thaw overnight rather than first thing in the morning. Would be great with bacon! 4/5 stars
ReplyDeleteMy husband and I enjoyed the quiche. It was not a kid favorite. I am giving it 3 stars for this reason but we would have it again.
ReplyDeleteThis was a Yes for us. My son called it a pizza :-)
ReplyDeleteFamily loved the quiche! Still haven't convinced myself of eggs yet but I'm trying :) I would still say homerun for us because my husband loved it and it will probably be his only way to get to eat quiche
ReplyDeleteI am not sure if i put this here or a separate one!! I added bacon, a little swiss cheese, and garlic to this recipe.
ReplyDelete