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.
Special Diets:
Ingredients
Method
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.
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
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.