Spinach and carrot quiche

    50 min

    A dense spinach quiche that's good for breakfast, lunch or dinner!

    78 people made this

    Serves: 16 

    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 500g packet frozen spinach, thawed
    • 70g grated carrots
    • 225g grated cheese, such as Cheddar, Gruyere or Emmentaler
    • 6 eggs
    • 1/2 teaspoon crushed red chilli flakes
    • 1/8 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 (23cm) pastry cases

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat the oil in a frying pan over medium heat, and cook the onion until tender. Mix in the garlic, spinach and carrots, and cook until the spinach liquid has evaporated. Remove pan from heat, and mix in cheese and eggs. Season with red chilli, nutmeg, salt and pepper. Pour 1/2 the mixture into each pastry case.
    3. Bake 30 minutes in the preheated oven, until a skewer inserted in the centre of a quiche comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (63)


    Hi! This is my recipe- it actually should say 2 pie crusts, as this recipes fills two shells. Thanks and enjoy!  -  14 Jul 2005  (Review from Allrecipes US | Canada)


    This was a great change from the normal. It looked beautiful. Next time I will add more carrots and fewer onions. Other than that it was great.  -  21 Feb 2007  (Review from Allrecipes US | Canada)


    This was excellent! Even my 4 year old loves it. I made it for the first time tonight. I did only make 1 pie. Instead of only using 3 eggs I threw in 4. I also added some extra spinach. I used a combination of montery jack and pepper jack cheeses to give it a little more kick, and I also put some thinly sliced tomato on top to make it look pretty, tasted good too!! I will definitely be making this again!!  -  18 Jul 2007  (Review from Allrecipes US | Canada)