Spinach & pine nut quiche recipe
Spinach & Pine Nut Quiche recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 2 PillsburyReady to Bake pie crusts
- 8 eggs, beaten
- 1 cup milk
- 1 teaspoon onion flakes
- One 8-ounce package shredded mozzarella
- 2 packages StouffersSpinach Souffle
- 1/2 cup Half & Half
- 1/2 cup heavy cream
- One 8-ounce package shredded Swiss cheese
- 1 small package pine nuts
Heat Spinach Souffle in frying pan over low heat until liquefied. Combine other ingredients and add to spinach. Pour into pie crusts, sprinkle with pine nuts. Bake for 50 minutes at 375 degrees or until toothpick inserted in middle comes out clean. Serve slices on bed of red leaf lettuce with garnish of sliced strawberries and grapes.
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