This comforting dish will dazzle all of your brunch guests! It was the hit of Kerry’s meal, even taking the attention away from the strawberry chocolate cake she made for dessert. (All brunch must have dessert.)
So, you’ve got a brunch with friends coming up and you want to make one item. Go ahead and have someone else bring the cinnamon rolls and fresh fruit while you whip up this easy cheesy spinach quiche. If you’re a rookie cook looking to tackle some classic dishes, then a quiche is a great place to start. It can be made ahead of time and reheated for later, it’s often a crowd pleaser, and it’s great on the spot training for your culinary skills. A cheesy spinach quiche is a great way to share a great meal with good friends.
INGREDIENTS
1 9-inch pie crust
8 large eggs
2 cups heavy cream or half-and-half
1 small yellow onion, chopped
2 cups fresh spinach, torn or chopped
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
PREPARATION
Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
Press pie crust into the pan and up the sides. Edges of the crust will not reach all the way to the top of the pan. Poke holes with a fork into the bottom of pie crust then bake for 10 minutes. Remove from oven to cool.
Add 1 tablespoon olive oil to a pan on medium-high heat. Sauté onions until translucent and just golden. Transfer onions to pie crust.
Top onions with spinach, and both cheeses.
Whisk eggs, half-and-half, garlic powder, salt, and pepper. Pour egg mixture over onions, spinach. Stir gently to mix.
Bake for 40 minutes or until eggs have set up. Cool in the springform pan for 10 minutes. Remove springform and transfer quiche to a serving platter.
Quiche will last up to 3 days refrigerated.
From: food.com
