Title: Individual Spinach Quiches
Categories: Living Brunch
Yield: 1 Servings
| 10 | oz | Package frozen chopped |
| | | Spinach, thawed |
| 1 | c | (about |
| 4 | oz | Shredded Swiss cheese |
| 1 | c | (about |
| 4 | | Ounces) shredded mozzarella |
| | | Cheese |
| 2 | tb | All-purpose flour |
| 3 | | Eggs, beaten |
| 1 1/3 | c | Milk |
| 1/4 | c | Diced onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Dried whole thyme |
| 1/4 | ts | Dried whole rosemary, |
| | | Crushed |
1/8 teaspoon hot sauce Vegetable cooking spray 6 (6-inch) Basic
Crepes--See recipe for Basic Crepes Drain spinach well, pressing between
paper towels until barely moist. Set spinach aside.Combine cheeses and
flour; toss well, and set aside. Combine eggs and next 7 ingredients in a
mixing bowl, stirring well. Stir in spinach and cheese mixture, mixing
well.Coat 6 (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 baking sheet; bake at 325 degrees for 45 to 50 minutes or until set.
(Place a piece of aluminum foil over quiches after baking 15 minutes to
prevent edges from getting too brown.) Let stand 5 minutes before serving.
Yield: 6 servings.