Crust Less Quiche

  • 6 Golden Valley eggs
  • 1 ½ cups milk
  • 1-teaspoon ground mustard
  • 1 cup Swiss or provolone cheese
  • 1 10-ounce package chopped frozen spinach
  • 1 box dry soup mix (suggested - Knorr’s Spring Vegetable)


    • Whisk eggs, milk and mustard.
    Add dry soup mix, cheese and spinach (extra water removed).
    Mix all together.
    Pour into an ungreased pie plate.
    Bake at 350 degrees for 45 minutes.



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