Quiche Recipes for Lent Spinach

By Josh Miller; Recipe By Sloane Layton

Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hrs 45 mins | Servings: 6-8 persons

Ingredients

• ½ cup butter

• 1 small onion, chopped

• 3 cloves garlic, chopped

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 1 (4.5 ounce) can mushrooms, drained

• 1 (6 ounce) package herb and garlic feta, crumbled

• 1 (8 ounce) package shredded Cheddar cheese

• 1 deep-dish pie shell

• 4 eggs

• 1 cup milk

Directions

1. Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.

2. Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.

3. Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.

4. Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

1 cup fresh pineapple chunks

1 banana, sliced

1/2 cup plain Greek yogurt

1/2 cup unsweetened almond milk

1 tbsp honey

1 tsp grated fresh ginger