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Spinach Quiche

by in Jan 1980
Spinach Quiche
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  • 3/4 cup chopped green pepper
  • 3/4 cup chopped onion
  • 1-1/2 cups chopped celery (can substitute mushrooms)
  • 2 cups chopped zucchini
  • 1-1/2 teaspoons minced garlic
  • 3 tablespoons oil
  • 7 eggs
  • 1 8-ounce package cream cheese, softened and diced
  • 3 cups cheddar cheese, shredded
  • 1 teaspoon seasoned salt
  • l/8 teaspoon pepper
  • basil to taste
  • 2 10-ounce packages chopped spinach, cooked and drained
  • 1 to 1-1/2 cups grated Parmesan cheese


Sauté peppers, onion, celery, zucchini, and garlic in hot oil. Beat eggs and combine with cream cheese and cheddar cheese and seasonings. Add spinach and Parmesan cheese to egg mixture and combine with vegetables. Mix well. Bake in a 10-inch springform pan (or make two thin pies by using two pans) at 350°F for 1 hour, until pie is set in center. Cool 10 minutes before cutting.

Updated Wednesday, October 27th, 2010

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