Mini Spinach Quiche
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 10 ounce spinach, frozen
- 1/2 cup, chopped onion
- 1 tablespoon olive oil
- 1/2 cup mozzarella cheese
- 1/2 cup cream cheese, low fat
- 1/4 cup Parmesan cheese, grated
- 2 large egg
- 4 shell puff pastry, frozen, ready-to-bake
Thaw frozen spinach and squeeze all the water out.
Chop an onion.
Pour 1 tablespoon of olive oil in a skillet and saute for 3-4 minutes.
In a bowl, combine spinach, onions, mozzarella, cream cheese, Parmesan cheese, and 2 eggs. Optional: we sometimes add some shredded chicken, especially if there are leftovers.
Cut puff pastry into small squares, that could fit into a muffin cup.
Fill the muffin cup with the first layer, a square of puff pastry or pie crust.
A melon ball scoop of the cheese and spinach mixture.
Top with a second square of puff pastry or pie crust.
Bake at 400 degrees for 30 minutes, or until it is cooked all the way through.
Calories: 303kcal | Carbohydrates: 15g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 460mg | Fiber: 2g | Sugar: 2g