Weeknight Spinach Quiche Recipe - Kraft Recipes Top
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Weeknight Spinach Quiche Recipe

Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

Makes 6 servings.

Make your evening simple with our Weeknight Quiche Recipe. This cheesy, easy quiche recipe requires only 15 minutes of total prep time.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from heat; stir in spinach.
  • Whisk eggs, milk and dressing in medium bowl until blended. Add spinach mixture and cheese; mix well. Pour into crust; sprinkle with bacon.
  • Bake 50 min. or until knife inserted in center comes out clean.

Special Equipment Needed

Serving Suggestion

Serve this easy-to-make entrée with a mixed green side salad tossed with your favorite KRAFT Lite Dressing, a whole grain roll and fresh fruit for dessert.

Variation

Prepare using MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Mozzarella Cheese.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Special Extra

Transfer frozen pie crust from foil pan to pie plate before filling as directed.

Creative Leftovers

A slice of quiche, served warm or cold with a tossed salad, is a perfect lunch to take to work the next day.

To thaw frozen spinach

Place spinach block in colander in sink. Run hot water over spinach until thawed; press out any excess liquid.

Servings

  • Makes 6 servings.

Nutritional Information

Serving Size Makes 6 servings.
AMOUNT PER SERVING
Calories 340
Total fat 21g
Saturated fat 7g
Cholesterol 145mg
Sodium 550mg
Carbohydrate 21g
Dietary fiber 3g
Sugars 5g
Protein 15g
% Daily Value
Vitamin A 290 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was easy and delicious. This was easy and delicious. I don't know why it is four cheese though, because there is only one cheese called for. I used Kraft finely shredded pizza mix cheese and added a lot of mushrooms. I think it could use a little seasoning, like some garlic with the onions to begin with and maybe a little salt. Also, I used real bacon crumbled up and mixed with the egg as well as on top. Reduced fat mayo and egg beaters and reduced fat cheese will take down the calorie and fat content. Next time I will reduce the spinach and add a protein like mini shrimps or diced cooked chicken...yummy!!
Date published: 2005-11-05
Rated 4 out of 5 by from This is one of the better recipes I have tried from the Kraft website. This is one of the better recipes I have tried from the Kraft website. I adjusted the recipe, like I normally do, but this is a very good base recipe. I "doubled" the recipe to make two pies, one for freezing. I doubled the amount of mushrooms, eggs, milk, cheese and pie crusts (of course). I used 16 oz. of spinach and one large onion, and that was plenty for two pies. I replaced the Miracle Whip with 8 oz of softened cream cheese, just because it was what I had in the house. Be sure to season the eggs with salt and pepper too, otherwise the recipe is a little bland.
Date published: 2011-01-04
Rated 4 out of 5 by from I doubled this recipe to make two and it doubled very nicely. I doubled this recipe to make two and it doubled very nicely. Although, I didn't double the spinach. I took one to a potluck the next day and warmed it up and it was a hit! It's a great potluck item. I baked them for 40 minutes and they were almost burned! Don't bake for 50 minutes as the recipe calls for, it's way too long. Next time I will add some seasoning or salt and pepper, it was a bit bland. Otherwise, it was easy and will make it again! A nice change of pace from our normal chicken casserole dinners.
Date published: 2007-08-08
Rated 3 out of 5 by from I wouldn't recommend making this recipe unless you LOVE spinach. I wouldn't recommend making this recipe unless you LOVE spinach. I like spinach but this was a little too much for me. Everything else tasted very good though. I think I'll try using broccoli next time. This recipe did make too much filling for one pie crust. I put a cookie sheet under my pie when baking it to catch all the overflow. I would also recommend letting this sit for 5-10 minutes before serving it as it needs time to set up and cool off a bit.
Date published: 2008-04-10
Rated 5 out of 5 by from I substituted the cheese and mayo with a can of cream of mushroom soup as suggested by another happy... I substituted the cheese and mayo with a can of cream of mushroom soup as suggested by another happy recipe maker. It was really delicious!!!! This was my first time ever making a quiche. After this one, on the same day, I made another one with some leftover ham. AWESOME!!!!!
Date published: 2014-12-29
Rated 4 out of 5 by from This is a great recipe. This is a great recipe. It was so moist & delicious! I only had to bake it about 25-30 mins...50 mins and it would have been black. Just be sure you keep an eye on it since everyones ovens are different. Also I added a liberal amount of (garlic) salt & pepper which they left out in the recipe. I will definitely tell my friends and family to make this...THANKS!
Date published: 2007-08-05
Rated 4 out of 5 by from the quiche turned out quite well, though the amount of filling produced by the recipe was more than... the quiche turned out quite well, though the amount of filling produced by the recipe was more than would fit in the pie shell. I ended up discarding about 1/2-3/4 cup filling. I also wound up baking it for about 40 minutes, and felt as though if i left it in any longer, it would go from "golden" to dark brown. i usede about 3/4-1 cup spinach, which was a good balance, and didn't add bacon. next time i will omit the mushrooms and add extra cheese (cheddar and parmesan?) thanks kraft!
Date published: 2007-07-22
Rated 5 out of 5 by from Lip-smacking good! Lip-smacking good! We made this a few nights ago, doubling the recipe but using a 16-oz. package of frozen spinach rather than two 10 oz. packages. We made two pies with no other changes and the amount of spinach was perfect. I think I would agree with others that one 10-oz. package would be too much for one pie. Covering the crusts with foil was not necessary for our quiches, and we put a pan underneath to catch spills because the pies were rather full. All five of us were very impressed—it was one of the best quiche recipes we've tried. Next time we are going to double the recipe and put it in one of the 10” deep-dish pie pans we have, adjusting the cooking time as necessary. I will also use a homemade crust and create a high, fluted edge to contain run-over during baking. The cold quiche was perfect for lunch the next day too. We used two medium onions, and the only onions available in our area are very strong. I think the strong onion flavor really helped make this quiche
Date published: 2010-01-07
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