Spinach Quiche Re:cipe

Re-quicheRe: Salad Dressing & Marinade adds a welcome zest to this versatile dish. Substitute broccoli florets for the spinach, or use green onions instead of yellow. Though Gruyere is Re:’s cheese of choice, mozzarella, parmesan, cheddar, and even feta work well. You can even add crumbled sausage, diced ham, or cooked shrimp for the meat-lovers at your table. So go ahead; Re: invent your favorite breakfast casserole!


  • 2 frozen pie shells
  • 1 medium onion, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 16-oz. pkg frozen chopped spinach, thawed & drained
  • 9 eggs
  • 1 1/2 cups whole milk or half & half
  • 4 oz. grated cheese of choice
  • 2 Tbsp. Re: Salad Dressing & Marinade


Preheat oven to 350 degrees. Over medium-high heat, saute onions and peppers in 2 Tbsp. Re: until softened, about 5 minutes. Add chopped tomato and thawed spinach. Saute about 5 minutes more, and then remove from heat.

In a large mixing bowl whisk together eggs and milk. Stir in grated cheese and cooled vegetables. Divide mixture between two pie crusts. Bake in 350 degree oven until quiche is just set in the center, about 45 to 50 minutes. Let cool and serve.

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