Spinach Quiches recipe | Recipe from Razzle Dazzle Recipes

Spinach Quiches

Makes 2 quiches, each serves 4.

� 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)

� 1 c. shredded Cheddar cheese

� 6 eggs

� 1 tbsp. flour

� 1 2/3 c. half-and-half

� 2 tsp. Worcestershire sauce

� 1 tsp. dried basil

�1/4 tsp. garlic powder

�1/4 tsp. black pepper

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.

Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix.

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:

Calories 530 Fat 36 g Sodium 560 mg

Carbohydrates 34 g Saturated fat 15 g Calcium 302 mg

Protein 18 g Cholesterol 205 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1� medium-fat meat, � fat.