My friend gave me this recipe after I tried it at a MOPS meeting. I’ve been hooked ever since. It’s so easy to whip up and it’s very tasty. It’s great for a brunch, appetizer snack or a main entree served with salad, fruit or muffins.
The top of my quiche has bell cutouts that I made with a little extra dough. I made it seasonal for the holidays. Cutouts make pies a little fancier.
Another note: I accidentally bought the cut leaf spinach instead of chopped so my spinach appears more than what it does when I purchase the correct box of chopped spinach.
I’ve used chopped fresh onion when I have been without French’s onions, but it doesn’t quite taste the same. The French’s dehydrated onions make this quiche. Enjoy!
1 pie crust (Pillsbury, frozen or homemade)
1-10oz. box frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup shredded cheese (sharp is good, but any works)
1 cup French’s dried onions (small can works)
Whip eggs and add the rest of the ingredients. Pour into an unbaked pie shell. Bake 350 for 45 minutes.
Freezer Recommendations: You can bake and cool this Quiche on a cooling rack and wrap entirely with foil. Freeze and thaw completely before reheating. I recommend reheating in the oven with the foil for about 40 minutes until hot.