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9Ingredients
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Ingredients
US|METRIC
1 SERVINGS
- 3 oz. cream cheese (room temperature)
- 1/3 cup half and half (or milk)
- 3 eggs
- 10 oz. frozen chopped spinach (thawed and drained)
- 1/2 cup grated cheddar (gruyere works well, too)
- 1/4 cup grated Parmesan
- 6 green onions (thinly sliced, 1/2 cup finely diced red or white onion or shallots work as well)
- 1/4 tsp. salt
- 1/4 tsp. pepper
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Reviews(31)
Ahmed 2 years ago
This is the first quiche I have ever tried. But it was tasty. The recipe was fairly easy. However, it definitely did not take 10 minutes to cool down. It actually took over a couple of hours, then became fully solid after I took a slice and heated it up in the microwave. I am assuming it's because I used regular milk instead of half-and-half, since that was the only milk I had. If that was the case, shouldn't you have tried out the recipe with both ingredients then warned us against using regular milk, instead of offering it as a substitute? I should've known better, but I'm a little new to cooking.
Nancy Crane 3 years ago
Turned out well. I made it with shallots. Added mushrooms and bacon. More cheese and 4 eggs. Used 1/2 cup heavy whipping cream. lol I have a large pie plate
Deborah Pollock 3 years ago
This is so versatile. I tweak the ingredients often. The cream cheese was a new twist for me but now I use it all the time
rachel 3 years ago
Very good especially liked by veggie granddaughter. I used only 2 eggs and just enough cream and milk to cover it without measuiring! Used mozzerella as had it the fridge instead of parmesan. Baked in a roasting pan and was crunchy round the edges and soft and very tasty in the middle. About to make it again for myself.
Chuck Holomshek 4 years ago
Was very easy to make although I made fresh pastry dough for a crust which took about 45 minutes I made three quiches 2 spinach and 1 broccoli I also added 1/2 cup fresh chopped red and orange peppers cut fine and about a 1/2 cup white onion in each quich i also added about a table spoon of cracked black pepper to the pastry dough which added a nice touch to the crust under the quiche all said and done my wife and sons loved it glad I made three and one sheet of mini muffins size (24) on a sheet about a tablespoon of mix each left over from the glass pie pans, I made those for my wife to take to work but they too may be gone tonight as the locast descend! All in all great recipe played with it a bit and made a sour cream pastry dough which always comes out light and flakey
Mona McRae 4 years ago
It turned out great! I used fresh kale from our garden instead of spinach, my family loved it!
Gray 4 years ago
I doubled the recipe because I only had a deep dish pie plate. I used frozen chopped kale instead as I didn’t have any frozen spinach. My husband and kids love it! Such a good and delicious dish for a winter evening.
Faith McMillian 4 years ago
wonderful! subbed swiss for cheddar and added garlic and herb de province and ! have never tried a better quiche!
Lily Chavez 5 years ago
Made this for a birthday brunch and it got rave reviews. I made a few changes- I sauteed fresh spinach with garlic and onions, mixed feta with it. Substituted heavy cream instead of the half and half, made it much more custard like. Lastly, I made my own crust, mixing in some garlic, onion powder, truffle salt as well as dried rosemary. I added 10 mins to the baking time to make sure the crust was completely baked. Will definitely be making again.
Nikki 5 years ago
It’s very good I used extra sharp it’s good but I would go half on the salt because the sharp is somewhat salty, next time I’ll
Make it with feta very quick and filling !
Kay 6 years ago
First time making so I read the reviews before pulling all the ingredients together. Even still I didn’t understand why a previous reviewer used 4 eggs instead of 3. I guess I’ll find out after it finishes baking.
I also made a mistake and used an 8oz package of cream cheese. For that reason, I decided to double the ingredients except the spinach to make 2 quiche’s. I also added extra cheese herbs/spices.
Victoria W. 6 years ago
One of my favs!!! Mistakenly added pineapple cream cheese once! It was a hit!
Miller 7 years ago
Tuned out good but had to add one more egg. Very tasty good to service at a party. Just love your recipes and website.
Emily M. 7 years ago
Love this recipe-would definitely make it again. I base a lot of my quiches off this one. I tend to have to allow it to cook a bit longer though
Famatta F. 7 years ago
easy to follow steps delicious outcome! I added half a pack of dark turkey meat and a little more cheese for more protein!
!!!!!!!!!
Joann L. 7 years ago
I made this last night and it was terrific, much more spinach-y than other quiches. I used 16 oz of baby spinach (cooked and water squeezed out) and feta instead of cheddar and Parmesan and seasoned with nutmeg, salt, and pepper. It was delicious. The quantity was just right to fill the pie shell. Super simple, and super good
David S. 8 years ago
Awesome. I love how much spinach is packed into the filling. I used chèvre instead of cream cheese and that worked out well. Definitely make the crust from scratch; its eons better than a frozen pie shell.
Sara M. 8 years ago
Loved the ingredients. Next time I'll use 4 eggs instead of 3. I also cooked it for 40 and lowered the temp to 350 after the first 25 min. The crust was hard to tame in the temperature.