The holiday season was filled with many potlucks and I found this recipe (stolen from my sister, Steph) to be a big party hit. It’s also very simple to make and easily portable. The following recipe yields about two dozen mini quiches.
Cooking Time – 45 mins
Level of Difficulty – Easy
2 12-packages of frozen mini pastry shells
3 large eggs
2 cups of milk (can also be substituted for cream for a richer quiche)
1 packages frozen chopped spinach
1 cup shredded cheese (old cheddar and/or swiss work well)
¾ cup chopped onions (yellow or sweet onions work best)
1 tbsp butter/margarine/olive oil
Herbs, salt and pepper to taste
Cheesecloth (to ring out spinach)
1) Preheat oven to 375
2) Defrost spinach; squeeze out the excess liquid using the cheesecloth, set aside
3) Take out frozen mini pastry shells and let it thaw for about 10-15 minutes before adding filling. Place shells onto a baking sheet.
4) Chop onion finely and add to bowl with butter and microwave on high for 3-5 minutes or until onion is soft
5) In bowl, whisk eggs thoroughly, add milk and whisk again until mixture is blended
6) Add herbs of your choice, salt and pepper to taste and then crumble and mix the chopped spinach
7) Grate cheese and add a small amount to the bottom of each pastry shell
8) Add a small amount of cooked onion on top of the cheese in each shell
9) Carefully spoon the egg and spinach mixture into each shell (enough to reach the rim of the shell)
10) Bake for 15-20 minutes or until pastry starts to brown. Egg mixture may puff up slightly. To determine whether it’s ready, stick a toothpick into the middle of the quiche. If it comes away clean, the quiche is ready!