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Individual Spinach Quiches

southern.chef's picture
  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)

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


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Nutrition Rank

Nutrition Facts

Serving size

Calories 256 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 159.4 mg53.1%

Sodium 356.3 mg14.8%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1.5 g5.8%

Sugars 4.6 g

Protein 18 g35.5%

Vitamin A 97.1% Vitamin C 24.2%

Calcium 37.7% Iron 13.6%

*Based on a 2000 Calorie diet

Individual Spinach Quiches Recipe