Spinach Quiches

Southern Living
4 dozen


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1 (15-ounce) package refrigerated piecrusts
2 tablespoons butter or margarine
1 small onion, chopped
2 green onions, chopped
1/4 cup chopped fresh parsley
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
3 large eggs
1/4 cup milk
1 cup (4 ounces) shredded Swiss cheese


Roll each piecrust into a 12-inch square; cut each square into 24 pieces. Shape into balls, and press into lightly greased miniature muffin pans.

Melt butter in a large skillet over medium heat. Add onions and parsley; sauté until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.

Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.

Bake at 350° for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.

Note: Thaw frozen quiches in refrigerator; bake at 300° for 10 minutes or until thoroughly heated.

Created date

December 2001