Lucky Spinach Quiche

So. Obviously Immaculate Baking is all about natural, wholesome, non-GMO ingredients. And our fans constantly remind us of that especially when we share recipes that uses food coloring. I think it’s important to point out that there are natural food coloring, but I know, they can be ridiculously expensive. So what could The Queen possibly make in celebration of St. Patty’s Day that will stand out in a sea of recipes with neon green food coloring?

That’s when I found this awesome Lucky Spinach Quiche recipe!


So full disclosure: I am only just realizing that I have placed the “clover petals” completely backwards (no wonder they looked kind of weird)… but regardless, it’s still a delicious appetizer, perfect for St. Patrick’s Day that does not call for a single drop of yucky green artificial stuff.

You Will Need:

  • 1 Immaculate Baking Co. ™ refrigerated pie crust
  • 10 oz frozen spinach, thawed and drained
  • 3 eggs
  • 1/3 cup half-and-half (or milk or cream)
  • 1/2 cup grated gruyere or cheddar
  • 1/4 cup grated parmesan
  • 3 oz. cream cheese, room temperature
  • 1/2 cup diced onion (white, red, or green onions)
  • Salt and pepper to taste

Let’s Get Bakin’!

  1. Preheat oven to 425°F. Let pie crust stand in room temperature as directed on box for about 10-15 minutes. Carefully unroll pie crust and divide into 12 squares.
  2. To make clover pedals, shape a 6-cup aluminum muffin tin by pulling each cup from the center into a pointy end. Lay pie crust squares into each cup. Shape the pie crust along the cups, using a fork to press along the top edge of each crust
  3. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions.
  4. Divide mixture into each muffin cup. Place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.
  5. Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

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