Team this deliciously easy spinach quiche
with sliced fresh fruit and pecan sticky buns for a special brunch.
Spinach
Quiche
- 2 (12-ounce) packages
STOUFFER'S Spinach Souffle, defrosted according to package directions
- 1 (9-inch) unbaked pie
shell
- 3 large eggs, slightly
beaten
- 3 tablespoons sliced green
onion
- 2 tablespoons freshly
grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400°F
(205°C). Bake pie shell for 10 minutes; remove from oven.
Reduce oven temperature to 350°F (175°C).
- Combine spinach soufflé,
eggs, green onion, cheeset and nutmeg in medium bowl. Pour into
pie shell.
- Bake for 35 to 40 minutes
or until knive inserted near center comes out clean. Season with
salt.
Makes 6 servings.
Nutritional Information
Not Provided.
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