I love quiche. It's one of those meals that sounds all fancy and gourmet but is actually really easy to put together. Making a quiche is also a great way to use up random ingredients in your fridge. The basic egg/cheese part of the recipe stays more or less the same but you can add or remove ingredients (think different cheese varieties, bacon, onions, spinach, mushrooms, artichokes, etc) to suit your tastes or your refrigerator :-)
With this particular recipe you can make a traditional quiche in a pie plate or change it up by making mini quiche (aww cute!) in mini muffin tins to entice your little ones to give it a try or maybe you need a delicious appetizer for you next big soiree. I made this exact recipe for the girls' Vintage Birthday party seen here!
Spinach and Cheese Quiche (makes 2 regular size quiche or 48 mini quiche)
1 pie crust (pre-made refrigerator pie crust works great in a pinch!)
1 10 oz package frozen chopped spinach, thawed
1 16 oz container of cottage cheese
2 cups shredded cheese
1 bunch of green onions, chopped (whites only)
Place the pie crust in an ungreased pie plate or divided into the tins of a mini muffin tin and set aside. Press and drain the spinach well. In a large bowl, mix together the cottage cheese, shredded cheese, eggs and green onions and spinach and mix thoroughly. Place into pie crust and bake at 325 degrees for 25 minutes for mini quiche or 40 minutes for larger quiche.
The perfect light lunch, dinner...or hey, appetizer for a crowd!
Enjoy and thanks for stopping by!