How to Make: Spinach Quiche

Hi Friends!
I was fortunate enough to be able to volunteer again this year for the Manitoba Dairy Farmers ‘Cooking Quest’. Link can be found here, for more information 🙂 The experience overall was such a rewarding one. I loved being able to teach children the basic fundamentals of kitchen safety, teaching them to follow along with their group recipe, and helping them in discovering what their ‘secret’ clue may be for their quest. I highly recommend joining an experience like this one! Though it was a long two days, it was definitely worth while! Maybe one of these days I’ll blog about my experiences volunteering…ideas?
Originally, the recipe was called ‘Spinach brownies’ however, I found that the name was pretty deceiving for others to understand. Instead, I decided to call this just a normal ‘Spinach Quiche’. It’s really an easy recipe to follow, plus you can add more vegetables to your liking as well!
Let me know if any of you try this recipe out!
Note: Fits a 8 x 8 Casserole dish, and can be divided depending on number of people you are serving.
Ingredients (All rights go to their respected owner @ the Manitoba Dairy Farmers Association): 
  • 1 cup flour (250 mL)
  • 1 tsp baking powder (5 mL)
  • 1 tsp salt (5 mL)
  • ½ tsp pepper (2 mL)
  • 3 eggs (3)
  • 1 cup milk (250 mL)
  • 1 lb cheddar cheese, shredded (450 g)
  • 2 pkgs frozen chopped spinach 600 g, thawed and well drained
  • 1 medium white onion, chopped (1)
  • 2 Tbsp butter (30 mL)
1. Strain thawed spinach in colander. Remove as much excess liquid as possible.
2. In a large bowl mix flour, baking powder, salt and pepper.
3. Add eggs and milk and stir until well combined.
4. Add spinach, cheese and onion to flour mixture.
5. Heat oven to 350°F (180°C).
6. Grease a 9×13 inch (23×33 cm) baking dish.
7. Spoon spinach mixture into the baking dish.
8. Bake for 35 minutes. Let cool slightly, then cut into bite-size squares. Best served warm, but also tasty when cold.

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