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Spinach and Carrot Quiche
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1/2 cup shredded carrots
- 2 cups shredded Monterey Jack cheese
- 6 eggs
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 (9 inch) pie crusts
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 12.4g|
|Saturated Fat 4.2g|
|Total Carbohydrate 10.8g|
|Dietary Fiber 1.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|