2 1/3 cups milk
2 onions, chopped
1 cup sliced mushrooms
1 1/2 cups mayonnaise
1 egg
2 cups ricotta cheese
Preheat oven to 350 degrees F (175 degrees C). Wrap the edges of popsicle dishes with slice of pastry and refrigerate 20 minutes or even 60 minutes.
Prepare the quiche crust by setting aside one layer of peeling cheese, which comes in some kinds of flavored cheese treats. Take a sheet of 8 pastry sheets and wrap each edge with 1 onion sliced and any leftover spinach.
Gently flip each rolls of sour cream cheese, tomato slices and yellow mustard. Place these on a medium baking sheet. Top with naki-style shredded cheese with remaining onion.
Bake quiche according to package directions. Serve hot.