Simple Spinach Quiche

1 refrigerated piecrust from a 15 oz. pkg.
2 boxes (12 oz. each) frozen spinach soufflé, such as Stouffer’s, thawed
4 eggs, beaten
1 1/2 cups grated Swiss cheese
Pepper

Heat oven to 375°. Unroll the piecrust and press it into a 9″ pie plate or tart pan.

Combine the spinach soufflé, eggs, cheese and 1/4 teaspoon pepper in a large bowl. Pour the mixture into the prepared pie shell.

Bake until set in the center, about 45 minutes.

Serves 6


Fox Run Preferred Non-Stick 9-Inch Loose Bottom, Round, Quiche Pan

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