I made this recipe out of "spare parts" in the fridge and freezer on the fly one evening. My husband and I ate part of one quiche that night, and the other came to my office the next day. The quiches were such a hit with everyone; "abracadabra" they were gone!!!
Ingredients:
1 tbsp FRENCH'S® Dijon Mustard
2 frozen pastry shells
1.5 cup shredded cheddar cheese
4 oz 1/2 block soft Havarti cheese, cut into 1/4
.5 cup heavy cream
16 oz canned artichoke hearts, drained and cut into 1/2
6 jumbo eggs
10 oz small box frozen spinach
Directions:
Preheat oven to 350. Remove pastry shells from freezer and place side by side on a jellyroll pan. Beat all 6 eggs together. Add Dijon mustard and cream; mix well. In a separate bowl, mix cheddar, artichoke hearts and hot spinach together. Spoon spinach mixture into pastry shells, dividing evenly between the two, then spreading evenly to sides of shells. Place strips of Havarti on top of spinach mixture, evenly distributing between the two quiches. Pour egg mixture over spinach mixture, again dividing equally between the two quiches. Bake quiches on the jellyroll pan, on the center rack, in the 350 oven for 45 to 50 minutes. Let quiches set for 5 to 10 minutes before cutting and serving.
Ovens temps vary; be sure to check on the quiches after 35 or 40 minutes to be sure they are not too brown, and are cooking evenly. Rotate pan if needed. Remove from oven when tops are golden-brownish. To test for doneness, insert a toothpick into center of quiche. If toothpick is clean when removed, the quiche is done
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