Spinach and Leek Quiche

Recipe

Breakfast
Spinach and Leek Quiche

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User Rating

4 out of 5 stars
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2 ratings

Recipe Data

8
Servings

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
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
c.shredded Beemster Gouda cheese
1Hy-Vee deep-dish pie crust, baked according to package directions
4Hy-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

  1. Preheat oven to 350 degrees.
  2. Place spinach, sun-dried tomatoes, leeks and Gouda in prepared pie shell.
  3. In a large bowl, whisk together eggs, milk, ground mustard, flour, salt and pepper. Pour into pie shell.
  4. 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%