Please enter the email you’re using for this account.
Dairy
Easy
1 Hour
Diets 
This quiche is perfect for Shavuos, but even better for supper! Wow your family with this delicious meal that was a staple in my house growing up and hopefully will be in yours too.
For more great cooking, watch Supper, Again?
20 ounces (560 grams) frozen chopped spinach, thawed and drained well
1 medium onion, diced
8 ounces shredded mozzarella
2 9-inch pie shells, storebought or use the recipe below
1 cup milk
2 eggs
1/2 teaspoon dried dill, such as Pereg
sliced muenster cheese or more shredded cheese, for topping
2 cups all purpose flour, such as Glicks (see note)
1 teaspoon salt
1/2 cup Gefen Canola Oil
1/3 cup water or milk
3 cups assorted cherry tomatoes, halved
2 tablespoons sliced scallions
2 tablespoons chopped parsley
2 tablespoons Gefen Olive Oil
1/2 teaspoon sea salt
crack of Gefen Black Pepper
Preheat oven to 350 degrees Fahrenheit.
Mix together till a ball of dough is formed.
Grease two pie pans. Roll out half of the dough into a large circle onto a piece of Gefen Parchment Paper. Flip parchment into the pan and peel parchment away from dough. Press the dough to fit the pan evenly and crimp the edges. Poke holes into the crust with a fork several times.
Bake for 10 minutes then remove and fill.
Mix spinach, onion, mozzarella and dill weed together. Distribute evenly between the 2 pie shells.
Mix together milk and eggs. Pour evenly over the pie shells.
Cover with aluminum foil and bake for one hour at 350 degrees Fahrenheit.
Remove from oven and top with sliced muenster cheese or more shredded cheese.
Bake an additional 10 to 15 minutes until melted and lightly browned.
Mix well and serve.
How Would You
Rate this recipe?
Please log in to rate
I found the dough for the crust to be a bit gummy and difficult to work with… BUT… once I got it into my pan properly, it came out beautifully! I used broccoli and mushrooms instead of spinnach, and I’m sure other veggies would also be delicious. I had to make a little extra egg/milk mixture to cover my veggies. All the pieces came together nicely. This is my favorite quiche recipe I’ve tried for the 9 days.
hi can I make this in advance & freeze or refrigerate?