Spinach Quiche

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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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