Spinach Artichoke Quiches


6 large eggs, beaten
1 1/2 cups of whole milk
¼ tsp salt/pepper
¼ cup parmesan cheese (Grated)
½ cup cream cheese
2 cups chopped fresh baby spinach (Sautee')
½ cup chopped carrots (Steamed)
1 cup cheddar cheese
½ cup mozzarella cheese
1 sheet Pepperidge Farm Puff Pastry, thawed


Preheat the oven to 350 degrees F.

Combine the eggs, milk, cream cheese, parmesan, salt, and pepper in a bowl. Then add all reminding ingredients, Sautee' spinach, carrots, and cheese.

Sprinkle counter with flour and lay puff pastry sheet flat on top. Sprinkle with more flour. Gently roll pastry until it's about a 12x12 inch square. Cut pastry sheet into six medium squares.

Place each square into the well of a muffin pan and press the bottom flat, leaving the four corners overhanging the edge, then scoop mixture into each individual square.

Bake the quiches on the center rack of the oven, rotating once during baking time, or about 20 minutes, or until tops are puffed and golden brown.