Mis en Place
to make TWO 6 inch quiches
- 12 packets crackers (or 20 Ritz)
- 4 TBL cold butter – pieces
- 3-4 TBL EVOO
- –
- 1 egg
- 1/2 C whole milk
- 1/4 C Miracle Whip
- 1 TBL sugar
- 1/2 tsp salt
- –
- 1 serving (1/4 C) sauteed spinach
- Optional: 2 TBL sun dried tomatoes (chopped)
- –
- 6 TBL shredded cheddar
- 6 TBL shredded asiago
- 1 slice Provolone cheese
Step by Step
- Food process crackers and butter till crumbs
ALT: Food process 2 C AP flour and 1/2 C Miracle Whip :: Add VERY cold water very slowly just until dough starts to come together. Finish on the counter. - Drizzle in EVOO (with processor running) until it forms larger crumbs
- Beat 1 egg with sugar and salt
- Add milk to egg mixture, beat and set aside
- Press spinach until much of moisture is gone
- Chop spinach so that it is in smaller chopped pieces
- Split crackers between two ramekins
- Cover lightly (one at a time) with plastic wrap
- Press to create a side and then press the remainder to form a bottom crust
- Sprinkle 3 TBL shredded cheddar into each
- Split spinach in half and spread into bottom of each over cheese
- Put on 3 TBL more cheese into each
- Cut provolone into narrow triangles and place on top of each
- Press down gently just to make the top more even
- Pour egg mixture into two small bowls to separate evenly
- Put egg mixture into ramekins
- Preheat oven to 350º
- Bake 25 minutes
- Let rest 5 minutes before serving
