The popcorn stays soft and delicious thanks to this recipe for marshmallow caramel! Warming up leftover caramel in the microwave enables it to be stored and used later.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 4 cups shredded Cheddar cheese
- 1 (12 ounce) package frozen chopped spinach, thawed and drained
- 1 cup finely chopped onion
- 12 eggs
- 2 cups milk
- salt and ground black pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
- Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.
- Use any cheese of your choice.
- Use cream instead of milk for a special treat!
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 9 g |
| Sodium | 387 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this quiche using the recipe, but as altered by taking into account other reviews. I used one pie shell. Since others talked about having too much egg mixture, I cut the recipe into 1/3. I added ham and used swiss rather than cheddar. I did not add the onion as I was making this as a breakfast quiche. I also whisked in a teaspoon of Dijon mustard. I really suggest squeezing the spinach dry as much as possible in paper towels. Even then, it took 1 hour at 350 and a final 10 minutes at 400 to get the quiche to set.
I used alpro milk,cheese and cream as I am lactose intolerant it’s beautiful I also added finally chopped peppers and and a sprinkle of garlic granules so yummy a must try if your dairy intolerant
I followed some of the other suggestions here and sautéed my onion and fresh baby spinach with a little garlic. I also added a couple of lardons of bacon. I cut thé recipe in half and my dogs loved the extra scrambled egg! Thank you for a great and easy recipe.
good
I used a 8x8x2 1/2 glass dish. A ready made crust and used powdered onion and evaporated milk because that’s all I had. It turned out great. I will definitely make it again.
Delicious!!!! But…I had not read previous reviews and the filling was way too much for the crust. It spilled out between the crust and the pan and over the sides. I slipped a baking sheet underneath and that seemed to work. My dogs got to enjoy a bit of the scrambled egg! Next time I will not overfill!
The quiche was very good and fairly easy to make. Be sure to squeeze and drain all the liquid out of the spinach. I used 10 eggs and 1 1/2 cups of milk. Everything else, per recipe instructions. It yielded enough for two deep-dish pie crusts. I also sprinkled some of the cheese on top of the crust during baking.
Excellent and easy. I followed the advice of other reviewers and sautéed the onions, adding green pepper and garlic. Also, I was ready with an extra pan for the remaining mix which as reported by others is enough to fill three pie crusts.
Good basic recipe. I made half, I used one Stop and Shop brand refrigerated pie crusts – baked as described, fresh spinach (large box) sauteed till wilted with S+P and nutmeg; Large box Portabello mushrooms thinly slice, sauteed with S+P and 1/2 med onion chopped; 7 eggs beaten and mixed with 3/4 cup grated gruyere, 3/4 cup grated mozzarella, 3/4 c milk; Pour liquids over spinach and mushrooms in pie plate. Makes a large 9-10 inch spinach mushroom pie. Also added 1/2 chopped red pepper for color. Baked 50-55 min at 350 til brown on top and firm in middle. Turned out very well.
The quiche turned out great with the help of my modifications. First, I sauteed the onions with added garlic. Second, I saved a third of the grated cheddar to put on top of the quiche. I also cut back the eggs to 9 large eggs and still had too much mixture for two deep-dish pie shells. Finally, I added some leftover diced green and red peppers, about half a medium pepper in total. It was very good. The cheese on top made a big difference.
This was easy and awesome. Enjoyed by all.
After reading previous reviews I took the advice and I sautéed the onions. The quiche came out beautifully!
Reduced the quantity of cheese
I embellished this by using heavy cream instead of milk and the do-all add-in crumbled bacon!! Oh Boy! Best quiche I’ve ever had and fantastic as first time make!! I’ll be making this a LOT!
Instead of whole milk i used heavy cream it was delicious!
It was good but next time I will try sauteing the onions first.
I only made 1/2 of the recipe, so I sauteed 1/2 cup chopped onions with 1/2 cup chopped portabello mushrooms and 3 smashed cloves of garlic in 1 tbsp EVOO. I also added 4 crumbled strips of pan fried vege bacon. I used 6 large eggs and 1 cup milk and 10 oz of frozen chopped spinach. I mixed all together in a bowl, then spooned mixture into lightly baked deep dish pie crust. Had some mixture left over, so I added 2 more eggs to the bowl, sprayed a plain pie pan with Bakers Secret and baked the egg mixture seperately. It all came out great!