Spinach Quiche

spinach-quiche1-transRecipe by Rebecca Dienner for The FruitGuys

6 cups spinach, well-rinsed and chopped
1/4 cup fresh parsley, minced
1/2 cup onions, minced
3 eggs
Crí¨me fraí®che or cream cheese, 3-ounce container (about 1/2 cup)
1/3 cup whole milk
1/2 cup grated white cheddar or Gruyere
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon freshly grated pepper
1 prepared piecrust


  • Preheat oven to 425 °F.
  • Blanch spinach in a pot of boiling water for 1 minute.
  • Remove spinach with a slotted spoon or drain in a strainer.
  • Using cheesecloth or a mesh strainer, squeeze out as much water as possible.
  • By hand or with an electric mixer, beat crí¨me fraí®che or cream cheese in a bowl until smooth.
  • Slowly and gradually beat in milk and eggs.
  • Now mix in all the rest of the ingredients and pour the mixture into the prepared piecrust.
  • Bake for about 25 minutes or until the crust is golden and the egg filling is firm to the touch.

Serves 4–8 as a main or side dish. Prep time, 15 minutes; cook time, 25 minutes.


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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.