• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 preformed 9-inch unbaked pie shell
  • 1 tablespoon olive oil
  • 1/2 cup Red Onions, Shallots or Scallions, finely chopped
  • 8 ounces Fresh Stemmed/Washed Spinach
  • 1/4 cup Red Wine
  • 3 Eggs
  • 1 and 1/4 cups Half and half
  • 1/2 teaspoon Fresh Ground Salt
  • 1/2 teaspoon Fresh Ground Pepper
  • 1/4 teaspoon Fresh Grated Nutmeg
  • 1 cup Grated Swiss Cheese - divided


  • Preheat oven to 350 degrees.
  • Pre-bake a pre-formed pie shell for about 10 minutes.
  • Sautee onions in oil until tender, about 5 minutes.
  • Add spinach to the onions and stir spinach until covered with oil.
  • Immediately add the red wine and cook off.
  • Remove from heat.
  • Mix eggs, half-and-half and spices with a whisk or beaters.
  • Place 1/2 cup (loose) of cheese in bottom of pre-baked pie shell.
  • Put spinach and onion mix on top of the cheese. Cover vegetables with 1/2 cup (loose) grated cheese.
  • Pour egg mixture on top of spinach and cheese to fill shell.
  • Place quiche in oven, bake for 10 minutes. Reduce heat to 300 or 325 and bake for 25 to 30 minutes, until custard has set.


Categories: Breakfast  Lunch  Quiche  Stove 

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