Try this easy-to-make Spinach Quiche for brunch or a light lunch.
- 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
- 1 (9-inch) unbaked pie shell
- 3 eggs, slightly beaten
- 3 tablespoons sliced green onion
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
PREHEAT oven to 400°. Bake pie shell for 10 minutes; remove from oven. Reduce oven temperature to 350°.
COMBINE spinach soufflé, eggs, green onion, cheeset and nutmeg in medium bowl. Pour into pie shell.
BAKE for 35 to 40 minutes or until knive inserted near center comes out clean. Season with salt.
Review This Recipe
Great with some Modifications
We have been making this recipe for years with some changes. I use one box of the souffle, 1 16 carton of egg substitute (or the equivalent in eggs), chopped sun dried tomatoes packed in oil (drained) and dried onion, garlic and herbs. I do not use a crust, instead I spread a big handful of mozarella cheese on the bottom of my greased quiche pan and it will melt into a 'crust'. Makes it much healthier and my kids LOVE IT!
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