Description
The Tenglin Family loves spinach, so it is perhaps no surprise that they love this crowd-pleasing recipe. Read…
Ingredients
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- Nonstick spray oil, for coating pan
- 3/4 cup (176 grams, 6 oz, or 3/4 of an 8-oz 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-oz (283-gram) packages frozen chopped spinach, thawed
- 1 cup (115 grams or 4 oz) grated cheddar or gruyere
- 1/2 cup (50 grams) finely grated Parmesan
- 1 small bundle (2 to 3 oz or about 8 thin green onions) thinly sliced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- This can be baked in quarter-sheet (9×13-inch) pan or casserole dish.
- Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy.
- Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly.
- Whisk in eggs, two at a time, until combined.
- Squeeze out spinach in handfuls, removing as much extra moisture as possible.
- Stir in spinach, cheddar, parmesan, scallions, salt and pepper. Pour in filling
- Bake quiche at 425 degrees until crust is golden brown and filling is set, about 25 minutes.
- Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.
Notes
- Enjoy Angelica, Kevin and Luisa Tenglin
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290