Spinach Parmesan Quiche Recipe
Pampered Chef Recipes


Spinach Parmesan Quiche

6 eggs
1 cup light cream
1 small onion, chopped fine
1/2 lb. white mushrooms, chopped
3 cloves garlic, crushed
1/2 cup spinach
1/4 cup Parmesan cheese
1/2 cup shredded cheddar cheese
Salt & Pepper to taste
1 15 ounce package Pillsbury® Refrigerated Pie Crusts

Preheat oven to 375 degrees. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes.

Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet.

With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place circles into bottom of muffin pan so that pie crust curls up the sides by about 1/4 inch.

In a pan, sauté onions, mushrooms and garlic in margarine until soft. Set aside.

In a small bowl, beat eggs, add cream and mix well. Add onion mixture, spinach and salt & pepper. Add cheeses and mix well.

Fill crust cups with mixture.

Bake for 15 minutes at 350 degrees. After 15 minutes open oven and sprinkle cheese on each quiche. Bake for 5 more minutes.

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