A Spring Quiche

A Spring Quiche

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Wallace Hale


again another healthy diabetic friendly recipe by me.


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 12 c
    trimmed fresh spinach leaves
  • 2 Tbsp
    unsalted butter
  • 3/4 c
    chopped peeled shallots
  • 3
    plum tomatoes
  • 1 c
    2 percent milk
  • 2
  • 3/4 c
    shredded monterey jack cheese
  • 1/4 c
    chopped fresh dill
  • 2 tsp
    grated lemon zest
  • 1/2 tsp
    salt and pepper
  • 1 Tbsp
    dried bread crumbs
  • 1 Tbsp
    freshly grated parmesan cheese

How to Make A Spring Quiche


  1. Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach 3 minutes. Drain well, squeezing out excess moisture. Chop coarsely, and set aside.
  2. Preheat oven to 350 degrees f.
  3. Melt the butter in a small skillet, and saute the shallots over medium-low heat until translucent, 5 minutes. set aside
  4. Halve the tomatoes and squeeze them, releasing and discarding their juice and seeds. Coarsely chop and set aside.
  5. In a medium size bowl, whisk together the milk,eggs, jack cheese, dill, lemon zest, salt, and pepper. stir in the reserved spinach, tomatoes and shallots.
  6. Thoroughly butter ab 8-inch square baking pan, add the filling, and sprinkle with the bread crumbs and Parmesan cheese.
  7. Bake until golden, 25 minutes. wait 10 minutes serve.

Printable Recipe Card

About A Spring Quiche

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Diabetic Low Sodium
Other Tags: Quick & Easy Healthy
Hashtag: #quiche

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