• 1 store-bought 9-inch pie crust
  • Pie weights or dried beans
  • 2 cups shredded Swiss Cheese
  • 2 tablespoon of flour
  • 1 cup fresh spinach, chopped
  • 1/2 cup button mushrooms, chopped
  • 4 eggs, slightly beaten
  • 1 5-ounce can evaporated milk
  • 1/4 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • 1/2 pint of raspberries
  • 1 teaspoon sugar
  • 2 tablespoons champagne vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and Pepper
  • 1 package wild mixed greens
  • 1/2 cup toasted walnuts
Special equipment
  • 4 5-inch mini pie tins


Serves: 4 servings


Preheat oven to 400F.

Roll out the pie crust to about 15 inches in diameter. Flip the mini pie tins upside down on top of the rolled-out crust so all 4 are on top of the crust with a little room around each one. Working one at a time, gently hold the tin in place and cut out a circle of dough with a paring knife about 1/4-inch larger than the actual tin.

Flip the mini pie tins right side up; arrange one dough circle in each tin. Prick the dough with a fork on both the sides and the bottom. Place a small piece of parchment paper on top of each dough-filled tin and pour enough baking beans on top of each piece of parchment to fill the tin to the rim. Press the beans down gently to ensure it reaches into the bottom and corners. Transfer to the preheated oven and bake for 10 minutes or until the pie dough is crisp and light brown in color. Remove from the oven and lift the beans out by gathering the corners of the parchment paper. Let the crusts cool slightly.

In a medium bowl, toss together the flour and Swiss cheese. Add the spinach and mushrooms, toss to combine and reserve. In another medium bowl, beat the eggs with the evaporated milk, salt, white pepper and dry mustard. Divide the cheese and vegetable mixture between the baked crusts; pour the egg mixture over the cheese and vegetables. Transfer to the oven and bake 15 minutes, or until puffed and golden brown. Remove from oven and eat warm or at room temperature.

While the quiches are baking, prepare the wild mixed greens and fresh raspberry vinaigrette: In a medium bowl, mash together 1/2 of the raspberries and the sugar with a fork. Add champagne vinegar, then whisk in the oil. Season with a little salt and pepper.

When ready to serve, toss greens with the vinaigrette and garnish with remaining raspberries and toasted walnuts and serve alongside your quiches.