adapted from Diamonds for Dessert for the Happy Hearts Kitchen
Ingredients
- 10 oz frozen spinach, thawed and drained
- 3 eggs
- 1/3 cup half-and-half (or milk or cream)
- 1/2 cup grated gruyere or cheddar
- 1/4 cup grated parmesan
- 3 oz. cream cheese, room temperature
- 1/2 cup diced onion (white, red, or green onions)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 recipe Greek EVOO Pie Crust
- Melgarejo Hojiblanca or other #EVOO for coating the sides of the pan
Directions
- Preheat oven to 425ºF.
- Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix.
- Shape the crust into an aluminum pie tin or a shaped pastry dish in the shape of a four leaf clover. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.
- Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve with a drizzle of Melgarejo Hojiblanca for a nice peppery finish.Makes 3 6 inch quiches or 12 mini quiches
