Tiny Green Mom’s Baby Spinach and Gruyère Quiche


2 pre-baked pie crusts (use 1 if only making 1 quiche)

10 eggs (5 eggs if only making 1 quiche)

1 cup Soymilk Plain Creamer (1/2 cup, if only making 1 quiche)

1 to 1 1/2 cups of shredded Gruyère cheese

1/2 cup shredded Monterey Jack cheese

2 cups fresh baby spinach, cut into thin strips

1 yellow onion, diced

1/2 tsp. dried oregano (optional)

sea salt and freshly ground pepper, to taste


Preheat oven to 400 degrees F. Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the onion and baby spinach, set aside. In separate bowl, break the eggs, and add the 2 cheeses and Soymilk creamer. Stir and then add the vegetables to the mixture.

Once crusts are ready, take them out of the oven. Pour half of the mixture into each pie crust.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!

*Image found on Free-Extras.com.*