Betsy This is great as a main course or appetizer. It can be done a few days ahead.
serves 8
Crust
- 1/2 cup butter
- 4 oz cream cheese
- 1 cup flour
1. Pulse all ingredients in food processor until crumbly
2. Press into one 9 or 10-inch pie plate or six 6-inch individual serving tart pans with removable bottoms.
3. Bake and 450 for 8-10 minutes or until just set and beginning to brown.
4. Remove and allow to cool.
Quiche Ingredients:
- 2 medium onions, chopped
- 1 to 1 1/2 cups fresh mushrooms, thinly sliced or chopped
- 2 tablespoons olive oil
- 1/4 pound ham or bacon cooked and diced (4 -5 slices pre-cooked bacon works well)
- 1 1/2 packages (10 oz) frozen, chopped spinach, thawed and drained
- 1/2 -2/3 cup parmesan cheese, grated
- 3/4 cup ricotta or cottage cheese (small curd)
- 3 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
1. Saute onion in olive oil until transparent. Add bacon or ham and mushrooms and cook until mushrooms are just tender and meat is heated. Set aside to cool.
2. Whisk eggs and blend in the cheeses and spinach, salt and pepper. Fold in onion mixture.
3. Fill pre-cooked shells with filling. Set on a baking sheet and bake at 350 for 45 minutes if baking one pie; 30 minutes if baking individual servings.
4. Serve warm as a main course. This can be frozen ahead and thawed at serving time or warmed. If using as appetizers, cut each individual serving into eight pieces. Freezes well.
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