Basil, Swiss and spinach Quiche Recipe


Here's a quick and easy quiche recipe that's good for when you have vegetarian guests over for the holidays and you don't know what to make for them that's somewhat filling ..and isn't salad. This recipe is really easy to do and quick to make. Mind you, you can make this in advance and freeze it, heating it up as per the need. But seeing as how quick and easy it is to make, it's always best to make it fresh.

Step 1

Preheat oven to 350 F.

Step 2

Melt butter in a large skillet over medium-high heat. When foam subsides, sauté onion, green bell pepper and garlic until tender, about 4 minutes. Stir in spinach (well drained, excess moisture squeezed out) and sauté 2 more minutes; set aside.

Step 3

In a large mixing bowl, beat eggs, evaporated milk, milk, basil, salt and pepper until well combined. Stir in spinach mixture, Swiss Cheese, 1/2 cup Parmesan cheese and pine nuts. Divide evenly between pie crusts. Sprinkle tops with remaining Parmesan. Bake for 40 to 45 minutes, or until centers are just set.

Things You'll Need

  • 1 1/4 cup butter
  • 1 1 onion, peeled and chopped
  • 1 1 green bell pepper, seeded and diced
  • 1 2 cloves garlic, crushed
  • 1 1 package (10-oz.) chopped frozen spinach, thawed and well drained
  • 1 6 eggs
  • 1 1 can (12-oz.) CARNATION Evaporated Milk
  • 1 8 ounces 2% milk
  • 1 2 teaspoons crushed dried basil
  • 1 1 teaspoon salt
  • 1 1/2 teaspoon ground black pepper
  • 1 2 cups shredded Swiss cheese
  • 1 3/4 cup grated Parmesan cheese, divided
  • 1 1/4 cup toasted pine nuts
  • 1 2 (9-in.) unbaked pie crust

About this Author

Dawn Bilyeu an member who donated this recipe.