FOUR CHEESE SPINACH QUICHE
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.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Roll both pie crusts together to fit 11 inch tart pan or quiche pan. Top with parchment paper and add pie weights.
- Bake at 400 for 12 min or until lightly browned.
- Quickly remove weights and parchment paper, sprinkle with Parmesan cheese and let cool.
- Drain chopped spinach well by pressing between paper towels.
- Stir together spinach, eggs, cream, salt and pepper.
- Sprinkle Mozzarella, cheddar cheese, and onion into prepared crust.
- Add spinach mixture.
- Top with red bell pepper and sprinkle with feta cheese.
- Bake at 350 for about 40 minutes, until set. Cover loosely with aluminum foil, and let stand 30 minute.
Nutrition Facts : Calories 928.8, Fat 70.9, SaturatedFat 36.2, Cholesterol 299.1, Sodium 1901.1, Carbohydrate 43.5, Fiber 2.7, Sugar 5.5, Protein 30.6
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