Quiche the cook. This spinach and Swiss quiche is a great dinner when you're short on time and hungry for a rewarding meal. Toss the ingredients together and you'll have a gourmet offering in no time.
Ingredients
1 (15-oz.) pkg. refrigerated piecrusts
2 tbsp. butter or margarine
1 small onion, chopped
2 green onions, chopped
1/4 cup chopped fresh parsley
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
3 large eggs
1/4 cup milk
1 cup (4 oz.) shredded Swiss cheese
Methods/steps
Roll each piecrust into a 12-in. 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; saut 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 degrees for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.
Spinach isn't the only good source of fiber.
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