Spinach Quiche Recipe Using Half And Half

Set the mixture aside to cool completely.

Spinach quiche recipe using half and half. Add half and half onion garlic salt and nutmeg. You can use fresh spinach instead. Alternately add cheese and egg mixture to pie crust.

Prick the bottom and sides all over with a fork pricking about an inch apart. Only changed a few things. Add the spinach and saute until completely wilted about 3 minutes or so.

Add to egg mixture. Combine the eggs half and half salt and pepper in a blender then pour the egg mixture into the pie. Add the dill and pepper and saute another 2 minutes.

You can make half of the recipe or make the entire recipe and freeze half of the dough for another quiche or bake two quiches. Slow cooker crustless spinach quiche 365 days of slow cooking ground pepper salt spinach eggs half and half cheese cubed ham and 1 more chavrie spinach quiche foodista half and half salt nutmeg ground white pepper cayenne frozen spinach and 4 more. Used a deep dish pie plate so it yielded only one pie.

Preheat the oven to 400 f and set a rack in the middle position. I would use about 3 packed. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Whisk the eggs then add the half n half the cream and mix well. Add cheese onion spinach and bacon to the bottom of the pie crust. Whisk together thoroughly and then stir in the shredded cheese and herbs.