Shelly's Recipe

TRIPLE-CHEESE SPINACH QUICHES

Category: Quiche and Savory Tarts / Tartlettes

1 pkg refrigerated piecrusts
2 tbsp Dijon mustard
2 (10 oz) pkgs frozen chopped spinach, thawed and squeezed dry
1/4 cup butter, divided
4 green onions minced
2 (15 oz) containers ricotta cheese -
1 cup whipping cream
6 large eggs
1 tsp salt
1/4 tsp round nutmeg and black pepper
2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese

Fit piecrusts into 2 (9 inch) pie plates; fold edges under, and crimp. Line each with aluminum foil, and fill with pie weights or dried beans. Bake at 425 for 10 minutes. Remove foil and weights; cool. Brush cooled pastry shells evenly with mustard. Drain spinach well, pressing between layers of paper towels.

Melt 2 tbsp butter in a large skillet over medium heat. Add green onions; sauté 2 minutes or until tender. Add spinach; cook 2 minutes. Remove from heat. Stir in ricotta and next 5 ingredients. Pour evenly into pastry shells. Sprinkle with shredded cheeses. Dot with remaining 2 tbsp butter. Bake at 375 for 40 to 45 minutes or until set, shielding with aluminum foil to prevent excessive browning, if necessary. Let stand 10 to 15 minutes before serving.