Individual Spinach Quiches
|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)|
|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.
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 325Â° 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.