Spinach And Cheese Quiches
Ingredients
- 12 little unbaked pie shells, thawed (or 1 unbaked 9" pie shell)
- 3-4 large eggs, beaten
- 1/2 cup milk
- A handful of spinach, chopped
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
Instructions
- Preheat oven to 450F (230’C).
- Remove pie shells from freezer and thaw until just soft enough to easily prick with a fork. Prick bottom and sides all over with a fork.
- Line the unbaked pie shells with a small square of aluminum foil. Fill with raw rice or dried beans to minimize shrinkage during baking. Baked in preheated oven until lightly browned at edge, about 10 minutes. Lift out foil and rice. Cool on a wire rack. Turn oven down to 350F.
- In a frypan, spray with olive oil spray over medium-heat, and sauté spinach until tender.
- Beat eggs in a small bowl. Add milk, salt and pepper.
- Layer cooked spinach first into pie shell. Add cheddar cheese. Pour egg mixture over top of the vegetables and cheese in the pie shell.
- Cook for 35-40 minutes or until a knife inserted into the centre comes out clean.
- Cook for 35-40 minutes or until a knife inserted into the centre comes out clean.