1 (10 oz.) pkg. frozen chopped spinach, drained real good until it is barely
moist
1 c. shredded Swiss cheese
1 c. shredded Mozzarella cheese
2 tbsp. flour
3 eggs, beaten
1 1/3 c. milk
1/4 c. diced green onion
Salt and pepper
1/4 tsp. dried whole thyme
1/4 tsp. dried whole rosemary, crushed
1/8 tsp. hot sauce
Vegetable spray
6 (6 inch) crepes
1/4 c. bell pepper

Set spinach aside. Combine cheeses and flour; toss well and set aside. Combine eggs and next ingredients in a mixing bowl, stirring well. Stir in spinach and cheese mixture, mixing well.

Coat 6 (6 ounce) custard cups with cooking spray. Line each cup with a crepe; spoon spinach mixture into each crepe lined custard cup. Place cups on a baking sheet; bake at 325 degrees for 45 to 50 minutes or until set. Place a piece of aluminum foil over quiches after baking 15 minutes to prevent edges from getting too brown. let stand 5 minutes before serving. Yield: 6 servings.