A creamy, delectable pudding without grains or gluten that is flavoured with vanilla, cinnamon, and cardamom. a great complement to fresh or frozen (thawed) fruit.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 9-inch quiche |
Ingredients
- ½ cup light mayonnaise
- ½ cup milk
- 4 large eggs, lightly beaten
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 8 ounces shredded reduced-fat Cheddar cheese
- ¼ cup chopped onion
- 1 (9 inch) unbaked pie shell
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- Whisk together mayonnaise and milk in a large bowl until smooth. Whisk in eggs; set aside.
- Layer spinach, cheese, and onion in the pie shell, making several layers of each. Place on the prepared cookie sheet. Slowly pour egg mixture into the pie shell, then cover quiche with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking until the top is golden brown and filling is set, 10 to 15 more minutes.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 612 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and tasty Superb
I have been making this quiche for many many years. I make it as a crustless quiche for a low carb diet and I often make 2, not just one. We love them!
It is definitely light and fluffy and so delicious! I reduced the mayo to 1/3 cup, used 5 eggs and added mushrooms and feta cheese.
I put 1 cup of spinach in and I feel like that was a magic amount and I whipped the eggs wich made it super fluffy.
Very good! I used plain Greek yogurt instead of light mayo, used 3 oz. Fresh spinach that I microwaved first. Added canned mushrooms. Certainly will make it again! My boyfriend is not a quiche fan and really liked it…so much for leftovers.
Made this twice, the posted way and mine. They both get 5 stars. For my version I left out the crust to cut the carbs and just greased the pie plate. I sauteed the onions and some mushrooms and sprinkled them over the spinach. I also added a pinch of nutmeg to the egg mixture. A touch of nutmeg always improves egg and cheese dishes in my opinion. And there you go. Both versions are terrific.
No mayo for this recipe. So delicious and fabulous too.
I added shreaded chicken and it was delicious.
Turned out great, covering the quiche made a big difference.
I used fresh spinach, sautéed in spray oil, onion was also sautéed in spray oil, and sprinkled real bacon bits on half for me and one neighbor, his partner got it without bacon. This is a wonderful recipe! Most definitely will make this again.
Turned out great. I mixed cheddar and swiss and added some bacon crumbles.
This is my Go-To when I need to make a quiche – Easy and tasty
Loved it! It was fluffy, flavorful and easy. Followed the recipe except added a little more salt and pepper. Also I mixed all the ingredients in one bowl, mixed and poured.
BEST quiche I have ever made! The mayo was a first and so was covering it! I will ALWAYS use this amazing method no matter what optional ingredients I add. Tou will NOT be disappointed!
Very good! I added some left over chicken breast too. I will deinately be making this again!
This is my go-to quiche recipe. I tried a few to find one that gets consistently good reviews at events, and this is it! Only thing I adjust is that I steam fresh spinach and chop it. I HATE the texture and stringiness of frozen spinach. I also always make 2 at a time since the crust generally comes in a 2-pack. Just freeze one for use at another time!
This was delicious I was surprised that my husband loved it (I was hoping he wouldn’t=more for me) The only thing I would do different would be to make it in a larger pie crust. Rather than that I only used 7 oz of spinach and less cheese.after making a few times I found it better to mix all ingredients instead of layering. Easier and it was great.
I used oat milk instead of whole. I sautéed fresh spinach and onion. Tastes great My first try I’m pretty proud Chef Teddie
Thank you for this recipe! It was deliciously simple. I was able to make it with hardly any fuss. I sauteed mushrooms , onions and 2 cloves garlic yesterday in preparation and precooked my shell. I used less spinach , still layered unto shell. Added some sauteed mushroom mix on top layer after pouring egg, heavy cream & light mayo mixture. My preference. I prefer it to be rich & creamy. (Another recipe stated I should pre-cook shell) It still was fabulous! The crust was crunchy and perfect for . Covering with foil was smart so it didn’t burn. I uncovered it after 30 mins. I placed foil around crust so center could bake thoroughly. Next time I will try without precooking, maybe. I loved the crunch ! I do recommend add some pepper to taste. The cheese I used was some imported swiss and a creamy Hoffman’s sharp cheddar. It was so delicious. Please remember to follow your instincts while cooking for yourself & family. Make life delicious, comforting & special.
So fluffy! Egg texture perfect. Added ham and worked out great.
It’s now a family favorite! So easy and so good!