Spinach Quiche with Pine Nuts

Spinach Quiche with Pine Nuts

Recipe Rating: 3.70773
Serves 8
This quiche, with its wonderful aromas of garlic, sage and pine nuts, hails straight from The Whole Foods Market Cookbook. Fresh tender spinach combines with red potato, mozzarella and Parmesan cheeses in this satisfying, flavorful pie. Perfect for entertaining, as the dish may be made up to three days before serving.
  • 1 frozen 9-inch ready-made whole wheat piecrust
  • 1 1/2 tablespoon extra-virgin olive oil
  • 2 large cloves garlic, sliced
  • 6 cups fresh baby spinach, washed and dried
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh sage
  • 1/2 cup pine nuts, toasted
  • 1 cup grated mozzarella
  • 1/4 cup grated parmesan
  • 1 cup milk
  • 2 large eggs
  • 1 large red potato, steamed until firm-tender, sliced 1/4-inch thick
Preheat the oven to 350°F. Remove piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove crust from the oven to cool.

Heat olive oil in a medium sauté pan. Add garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute, or until the spinach is just wilted. Stir in pine nuts.

In a small bowl, mix mozzarella and Parmesan cheeses. In another bowl, whisk milk and eggs together.

Sprinkle 1/4 cup of the cheese mixture on the piecrust. Top with half of the spinach mixture. 

Place potato slices on top of spinach. Add half remaining cheese mixture and then remaining spinach mixture. Top with remaining cheese.

Place the pie pan on a sheet pan. Carefully pour in milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.
Nutritional Info: 
Per Serving: 180 calories (120 from fat), 14g total fat, 4.5g saturated fat, 75mg cholesterol, 450mg sodium, 6g carbohydrates, (1 g dietary fiber, 2g sugar), 10g protein.
Special Diets: 

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