Lucky Spinach Quiche
Lucky Spinach Quiche
St. Patty’s day may have passed, but that doesn’t mean we can’t continue the lucky streak! These lucky little spinach quiche are a great springtime dish either for a quick, re-heatable breakfast or party appetizers. With three forms of dairy, leafy greens, and protein, these are sure to satisfy.
Ingredients
Spinach Quiche
- 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 tube Pillsbury Crescent Dough
Instructions
- Spray a tin pan with cooking spray. You can even shape your tins into a four-leafed clover if your feeling creative!
- Roll out the dough between two sheets of plastic wrap and place in the tin. If you're using mini-tins, split the dough into 3 equal squares and place each square in a tin. Take a fork and lightly prick the interior of each crust. Then use the fork to press into the top edges of the crusts.
- Refrigerate the crusts for 10 minutes. Then, fill and bake.
- Preheat oven to 425ºF.
- Mix the cream cheese with the eggs, one at a time. Stir in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix.
- Fill the crusts with your mix. Then place the tins on a baking sheet and bake the quiche(s) for about 20 minutes. Cool for a few minutes.
- Carefully remove the quiche(s) from the tin, line the baking sheet with parchment paper, and place the quiche on the lined sheet. Place the quiche back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.
- Enjoy!
Recipe inspired by and adapted from: Diamonds for Dessert