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Individual Spinach Quiches

southern.chef's picture
Ingredients
  Frozen chopped spinach 10 Ounce
  Shredded swiss cheese 4 Ounce
  Mozzarella cheese 4 Ounce
  All purpose flour 2 Tablespoon
  Skim milk 1 1⁄3 Cup (21.33 tbs)
  Eggs 3 , beaten
  Diced onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Hot sauce 1⁄8 Teaspoon
  Crepes 6 (6 Inch)
Directions

Cook spinach according to package directions, omitting salt.
Drain well, and press spinach between paper towels until barely moist.
Set aside.
Combine cheese and flour; toss well, and set aside.
Combine milk, eggs, onion, salt, pepper, thyme, rosemary, and hot sauce in a mixing bowl, stirring well.
Stir in spinach and cheese mixture, mixing well.
Coat six 6-ounce custard cups with cooking spray.
Line each cup with a crepe.
Spoon spinach mixture into each crepe-lined custard cup.
Place cups on a cookie sheet, bake at 325° for 45 to 50 minutes or until set. (Place a piece of foil over quiches after baking 15 minutes to prevent edges from getting too brown.)
Let stand 5 minutes before serving.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Gourmet
Servings: 
6

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