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Individual Spinach Quiches Recipe
|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)|
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 mg
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
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.