Spinach-feta quiche (perfect packed lunch) from Cooking Solo: The Joy of Cooking for Yourself (page 49) by Klancy Miller

  • frozen pie crust
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream for crème fraîche.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • Lottabooks on January 13, 2024

    After a number of tries, I've tweaked this to (I think) perfection and it's a favorite. Way too much spinach to egg ratio in the recipe. My version: use a deep dish frozen pie crust, 4 eggs, 2 T. fresh dill, 10 oz. frozen spinach, 2 finely chopped green onions, about 2 T. cream or 1/2 & 1/2, 1/2 to 3/4 c. creme fraiche, 2 T. sundried tomatoes, 1/2 t. salt, dash red pepper flakes, 3/4 c. feta. Heat baking sheet in advance while preparing quiche, then place on the hot baking sheet to bake. Cover crust rim, bake 40 min., turn then add parm., then bake 12-15 min. Freeze in large slices; reheats well.

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