Spinach Quiche (easy)

Frozen spinach, puff pastry crust, cheese…..and everyone will think it took hours!

Prep: 20 minutes Bake: 30 minutes, Stand: 10 minutes

  • ½ of a 17.3 oz. frozen puff pastry (1 sheet)
  • 1 – 10 oz package frozen chopped spinach, thawed
  • ½ of an 8 oz. pkg. reduced-fat cream cheese (Neufchatel), softened (4 oz.)
  • 5 eggs, lightly beaten
  • 3 oz. Colby and Monterey Jack Cheese, shredded (¾ cup)
  • 2-3 teaspoons onion powder
  1. Thaw pastry, using direction on box. On floured counter, roll out pastry to form a 12-inch square.  Transfer to 9 inch pie plate or quiche dish; press into bottom and up sides. Trim, leaving ½ inch overhang.
  2. Place spinach in colander; press out liquid. In large bowl, stir cream cheese until smooth; stir in eggs, shredded cheese and onion powder. Stir in spinach.
  3. Pour spinach into pastry-lined pie plate. Bake in 375 oven 30-35 minutes or until knife inserted near center comes out clean. Cover edges of the crust with some foil to prevent over browning. Let stand 10 minutes; serve. Makes 8 servings

302 calories, 22 g fat, 153 mg chol, 265 mg sodium, 17 g carbo, 2 g fiber, 11 g pro.

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This entry was posted in Baby Boomers, Easy meals, Food, Recipes, Uncategorized. Bookmark the permalink.

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