Now Reading
The Tenglin Family’s Spinach Quiche

The Tenglin Family’s Spinach Quiche

The Tenglin Family loves spinach, so it is perhaps no surprise that they love this crowd-pleasing recipe. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!


The Tenglin Family’s Spinach Quiche

  • Author: The Tenglin Family
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Category: Main Courses, Side Dish
  • Cuisine: American


  • Nonstick spray oil, for coating pan
  • 3/4 cup (176 grams, 6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature
  • 2/3 cup  (155 ml) half-and-half or 1/3 cup each whole milk and heavy cream
  • 6 large eggs
  • 2 10-ounce (283-gram) packages frozen chopped spinach, thawed
  • 1 cup (115 grams or 4 ounces) grated cheddar or gruyere
  • 1/2 cup (50 grams) finely grated Parmesan
  • 1 small bundle (2 to 3 ounces or about 8 thin green onions) thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper


  1. This can be baked in quarter-sheet (9×13-inch) pan or casserole dish.
  2. Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy.
  3. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly.
  4. Whisk in eggs, two at a time, until combined.
  5. Squeeze out spinach in handfuls, removing as much extra moisture as possible.
  6. Stir in spinach, cheddar, parmesan, scallions, salt and pepper. Pour in filling
  7. Bake quiche at 425 degrees until crust is golden brown and filling is set, about 25 minutes.
  8. Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.



Angelica, Kevin and Luisa Tenglin

Keywords: Solstice 2020

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating

Scroll To Top