Four Cheese Spinach Quiche |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A woman in my mother's group (MOPS) brings this to our morning breakfasts. It is always eagerly received. She got it out of a Southern Living Holiday Cookbook. Good find! She uses a 12-inch tart pan when she brings it to us. Ingredients:
15 ounces refrigerated pie crusts |
1 (3 ounce) package shredded parmesan cheese |
10 ounces frozen chopped spinach, thawed |
4 large eggs |
1 1/2 cups whipping cream |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups shredded mozzarella cheese |
1 cup shredded cheddar cheese |
3 tablespoons diced sweet onions |
7 ounces roasted red peppers, drained and chopped |
1 cup crumbled feta cheese |
Directions:
1. Roll both pie crusts together to fit 11 inch tart pan or quiche pan. Top with parchment paper and add pie weights.
2. Bake at 400 for 12 min or until lightly browned.
3. Quickly remove weights and parchment paper, sprinkle with Parmesan cheese and let cool.
4. Drain chopped spinach well by pressing between paper towels.
5. Stir together spinach, eggs, cream, salt and pepper.
6. Sprinkle Mozzarella, cheddar cheese, and onion into prepared crust.
7. Add spinach mixture.
8. Top with red bell pepper and sprinkle with feta cheese.
9. Bake at 350 for about 40 minutes, until set. Cover loosely with aluminum foil, and let stand 30 minute.
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