Recipe
Breakfast
Spinach and Leek Quiche
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. thawed and well-drained Hy-Vee frozen chopped spinach | ||
| ½ c. coarsely chopped sun-dried tomatoes (not packed in oil), optional | ||
| ½ c. chopped leeks | ||
| ⅔ c. shredded Beemster Gouda cheese | ||
| 1 Hy-Vee deep-dish pie crust, baked according to package directions | ||
| 4 Hy-Vee large eggs | ||
| 1 c. Hy-Vee skim milk | ||
| ½ tsp. Hy-Vee ground mustard | ||
| 1 tbsp. Hy-Vee flour | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Preheat oven to 350 degrees.
- Place spinach, sun-dried tomatoes, leeks and Gouda in prepared pie shell.
- In a large bowl, whisk together eggs, milk, ground mustard, flour, salt and pepper. Pour into pie shell.
- Bake for 30 to 35 minutes or knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 490mg
- Total Carbohydrates: 14g
- Protein: 17g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 40%