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    Spinach Quiche

    This recipe uses the prepared pie crusts found in the freezer section of your supermarket. You can find some alternative brands with more fiber and less saturated fat at health food and specialty stores. Since prepared pie crusts are usually high in fat, we're keeping the filling nice and light.


    • 1/2 package spinach, frozen, chopped, thawed and drained (9-10 ounces)
    • 3 ounces flavored feta cheese such as roasted bell pepper & garlic, crumbled
    • 1 cup shredded, reduced-fat sharp cheddar cheese
    • 1/2 teaspoon garlic powder, add more if desired
    • 1 9-inch unbaked deep-dish pie crust, partially thawed
    • 2 large eggs, use higher omega-3 type, if available
    • 1/2 cup egg substitute
    • 1 cup half-and-half fat-free or substitute low-fat milk
    • 2 scallions or green onions, white and part of the green, chopped
    • pepper to taste


    Step 1
    Preheat oven to 375°F. In a medium bowl, toss together spinach, green onions, feta, cheddar, pepper to taste, and garlic powder.
    Step 2
    Spoon mixture evenly into the pie crust.
    Step 3
    Add eggs, egg substitute, and fat-free half-and-half to large mixing bowl, and beat on medium speed until combined. Pour into the pie crust, letting the spinach mixture combine nicely with the egg mixture.
    Step 4
    Bake until center of quiche is cooked throughout (about 50-55 minutes). Let stand 5 minutes before serving.

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