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.
- 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
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.
Recipe inspired by and adapted from: Diamonds for Dessert