Spinach & Artichoke <br/>Quiche <i>Personal Size</i>

Spinach & Artichoke
Quiche Personal Size

  • Description
  • Ingredients / Nutrition
  • Serving Instructions
  • Where to Buy

Sumptuous cheeses combine with spinach and artichoke in our egg white custard to make this tasty quiche a true delight. One of our most beloved quiche flavors now in a personal size for on-the-go snacking or a quick, satisfying meal anytime.  Pair with fresh cut fruit, salad, seasonal soup or vegetables.

  • Enjoy warm or chilled
  • 14 grams of protein per serving
  • Made with cage-free egg whites
no artificial colors icon no artificial colors icon no artificial preservatives icon not treated with rbst/rbgh icon trans fat free icon

* The FDA has determined there is no significant difference between milk derived from rBST-treated cows and non rBST-treated cows.

INGREDIENTS: Egg Whites, Whole Milk (milk, vitamin D3), Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Spinach, Swiss Cheese (pasteurized part skim milk, salt, enzymes, cheese cultures), Artichokes (Artichoke, citric acid, ascorbic acid), Palm Oil, Water, Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Onions, Canola Oil, Less than 2% of: Corn Starch, Sea Salt, Cane Sugar, Butter (cream, salt), Isolated Oat Fiber, Black Pepper, Nutmeg.

nutrition facts

Keep refrigerated or frozen until ready to cook. Remove quiche from plastic wrapping prior to cooking.

Microwave Oven: Cook in tray on high for 2:30 minutes or until center of the quiche reaches 165°F. Let stand 1 minute before serving.

Conventional Oven: Preheat to 400°F. Remove quiche from tray, place on a baking sheet in middle rack in oven. Bake for 19-20 minutes (add 5-10 minutes if frozen) or until center reaches 165°F. Carefully remove from oven, let stand 1 minute.

Air Fryer: Remove refrigerated quiche from tray, and place in basket. Heat at 350° F for 11 minutes, or until center reaches 165° F. Let stand for 2 minutes before serving.

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