Spinach and Shallot Quiche

Spinach and Shallot Quiche


This recipe for Spinach and Shallot Quiche is fun to make for a weekend brunch. You can use any vegetables that you like. My family loves spinach and I add in some extra sharp cheddar to make it that much more delicious. This would be perfect with some fresh-squeezed orange juice and berries! You can find more brunch recipes here and here!

Serving Size: 6


2 small pie crusts

1 pound of spinach, washed and trimmed

4 large shallots, trimmed and minced

5 large brown eggs

¼ cup of whole milk

1 tablespoon of butter

1 cup of sharp cheddar, grated


In a large pot, boil the spinach until it is tender.

Drain and remove all water from spinach, using the back of a spoon to press the water out through a metal strainer.

In a small pan, saute the shallots in butter, then add in the spinach and combine them.

In a bowl, whisk together the eggs and milk, and then add in the cheese and vegetables and mix until combined.

Place all ingredients in the pie shells.

Bake the quiches in a 350-degree oven for 20 minutes, or until golden brown.