Spinach Quiche Two 10 ounce packages of chopped spinach, frozen 1 stick pepperoni (remove skin, slice & quarter) 10 jumbo eggs or 12 lg. eggs  One 8 ounce package of shredded Mozzarella cheese 1 cup of flavored bread crumbs Cook spinach according to directions. Drain. Beat eggs and add to spinach. mix in remaining ingredients. Pour into 9"x13" lightly greased pan. Bake 25 minutes at 350ºF.   Spinach Quiche 2 4 ounces of chopped fresh spinach, rinsed well 1 cup of shredded Swiss cheese 1/2 cup of shredded Monterey Jack cheese 1/2 cup of cottage cheese 1 1/4 teaspoon of dried minced onion 1 tablespoon of olive oil 1/2 teaspoon of basil 1/2 teaspoon of savory 1/2 teaspoon of pepper 1/4 teaspoon of garlic salt 4 eggs 1/2 cup of evaporated milk (can use skim evaporated milk) 1 Pillsbury pie crust Blend cheeses, onion, oil and seasonings until smooth. Add eggs, milk, and spinach. Pour into pre-baked (according to directions on box) pie crust shell. Bake at 375ºF.  for 35 to 40 minutes. Cool for 10 to 15 minutes. Serves 6 slices.  Spinach Quiche 3 2 packages of frozen whole leaf spinach One 8 ounce package of cream cheese 1/4 cup of grated Parmesan cheese 3 eggs Salt and pepper to taste Topping 2 eggs 1 tablespoon of vegetable oil Cook the spinach and drain thoroughly. (Squeeze out excess water in spinach.) Mix drained spinach and 8 ounce cream cheese. Beat eggs, salt and pepper and add to spinach mixture. Add Parmesan cheese. Place mixture in 9 inch pie pan. Beat 2 eggs and oil. Pour over top of spinach mixture. Bake in 375ºF.  oven for 30-35 minutes. Slice and serve.  Back to Quiche recipes