baci's baking | Individual Savory Three-cheese Quiches

Today I'm going to share some yumminess that I made for Laurinda's Baby Shower in April - Individual Savory Three-cheese Quiches!  Since I can't simply just make a recipe, I combined two to make these using the Individual Quiches recipe from Rachel Ray and one of my favorites from the Food Network.

Individual Savory Three-cheese Quiches

Original Recipes from Rachel Ray and the Food Network

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1 cup half-and-half
4 large eggs
4 large egg yolks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

3 T. grated Romano or Parmesan cheese
1/4 t. dried majoram
1/2 t. dried basil
1/2 t. garlic powder

1 package frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand)
Flour, as needed for rolling out the dough
1 cup Gruyere or Swiss cheese, grated
1/2 cup grated Colby-jack cheese
1 cup baby spinach, roughly chopped
Cooking spray

1) Preheat oven to 400°F.
2) In a large bowl, combine the half-and-half, eggs, egg yolks, salt, pepper, Romano, majoram, basil and garlic powder in a medium-size bowl.
3) Lightly spray the muffin tins with cooking spray. Roll the puff pastry sheet out on a lightly floured work surface into a 9"x12" rectangle. Cut the rectangle into 6 equal squares and place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin, Repeat with second sheet to create 12 total squares.
4) Divide the Gruyere, Colby-jack and spinach between each of the cups and fill them with the egg custard just to the top of the cup line. Fold each overlapping corner of each square over top of the filling to enclose it. You can bake the quiches immediately or freeze and bake them later.
5) Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown.

Makes 12 Individual Quiches