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Featured Recipe:
Spinach and Cheese Quiche
Photo: Ryan Benyi; Styling: Stephana Bottom
Make an easy spinach and cheese quiche for breakfast or brunch using frozen chopped spinach and a frozen or refrigerated pie crust shell.
Yield: Serves 8
Ingredients
1 tablespoon unsalted butter
1/2 onion, finely chopped
1 clove garlic, minced
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups milk
Salt and pepper
Pinch of ground nutmeg
Preparation
- Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
- Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
- Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.
Nutritional Information:
Calories 248
Fat 17 g
Satfat 8 g
Protein 12 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 112 mg
Sodium 401 mg
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