Recipe: Sassy Spinach Quiches

Sassy Spinach Quiches

Makes 2 quiches, each serves 4.

Note: If you can't find shredded Swiss cheese and don't want to grate your own, substitute an additional cup of Cheddar.

• 1 (10-oz.) box frozen chopped spinach

• 1(15-oz.) pkg. refrigerated pie crusts, such as Pillsbury

• 1 large onion (for about 1 c. chopped)

• 1 c. shredded Swiss cheese (see Note)

• 6 eggs

• 1 tbsp. flour

• 12/3 c. half-and-half

• 2 tsp. Worcestershire sauce

• 1 tsp. dried basil

•¹/₄tsp. black pepper

Directions

Preheat the oven to 350 degrees.

Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside.

Place 1 crust in each of 2 deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the 2 crusts. Scatter¹/₂of each cheese over the onion in both pie crusts. Set aside.

Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving.

To prepare ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat uncovered in a 325-degree oven for 20 minutes or until heated through.

Nutrition information per serving:

Calories530Fat36 gSodium560 mg

Carbohydrates34 gSaturated fat15 gCalcium302 mg