YIELD: 16 SERVINGS
PREP: 25 MIN., COOK: 20 MIN.
2 (10-OUNCE) PACKAGES FROZEN INDIVIDUAL PASTRY SHELLS
1 (10-OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED
1 (7-OUNCE) JAR OF ROASTED RED PEPPERS, DRAINED AND CHOPPED
1 (12-OUNCE) CONTAINER MRS. STRATTON’S PIMENTO SPREAD
1 CUP HALF-AND-HALF
2 LARGE EGGS
1 TSP. PEPPER
1 (3-OUNCE) PACKAGE REFRIGERATED SHREDDED PARMESAN CHEESE
BAKE PASTRY SHELLS A CCORDING TO PACKAGE DIRECTIONS; COOL ON WIRE RACKS.
DRAIN SPINACH VERY WELL BETWEEN PAPER TOWELS. STIR TOGETHER SPINACH, RED PEPPERS, AND PIMENTO CHEESE. SPOON EVENLY INTO PASTRY SHELLS.
WHISK TOGETHER HALF-AND-HALF, EGGS, AND PEPPER. POUR EVENLY OVER SPINACH MIXTURE. SPRINKLE WITH PARMESAN CHEESE.
BAKE QUICHES AT 375 DEGREES FOR 20 MINUTES OR UNTIL SET.