Prep 25 mins
Cook 20 mins
These are wonderful to serve as an appetizer and I have done so many times at my get togethers, everone loves these! to save even more time you can purchase the ready-made small tart shells and the recipe may be doubled if desired.
- 2 frozen 9-inch pie shells (thawed)
- 3 slices bacon
- 1⁄4 cup chopped green onion
- 2 eggs
- 1⁄2 cup half-and-half cream
- 1⁄3 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- 1 (9 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out any extra moisture)
- Set the oven to 375 degrees.
- On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
- Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
- Repeat with the second pie crust.
- In a skillet, cook the bacon until brown and very crisp; drain.
- Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
- Place the onions in a medium bowl.
- Crumble the bacon into small pieces, and add in with the cooked green onion.
- Add in the eggs to the bacon and onions; beat well.
- Stir in the cream, salt, nutmeg and the Parmesan cheese.
- Add in the squeezed spinach; mix well to combine.
- Divide the mixture evenly into crust-lined cups.
- Bake for 20-25 minutes, or until puffed and golden brown.
- Cool in pan on wire rack for 10 minutes.
- Loosen quiches from pan with tip of knife.
- Serve warm or cool.
- Store in the refrigerator.
These are definely "awesome"! I brought them for a work party today, and everyone loved them (YAY!). I did use phyllo dough instead of regular pie crust. Otherwise, made exactly as directed. THANKS! :-)
I made this last night and it turned out great! I didn't have any green onions, so I used finely chopped regular onion instead. Also, I used Heavy Cream instead of half-and-half. I used 3 eggs and 3/4 cup cream, and yielded 18 quiches in a regular sized muffin pan. I used a glass to cut out 3" circles of pie dough.
These are great, and they look so apetising. I don't have mini muffin tins, so I used standard ones I just didn't fill them all the way up the sides, which made 18 quiches. I used semi skimmed milk instead of cream, to reduce calories a little and gouda instead of the parmesan, as I didn't have any. All the flavours blend really well together. It didn't state in the recipe what to do with the cheese listed in the ingredients so I mixed it in with everything else, before dividing it. Thanks for sharing! :) (Dec 4, 2004) *Update* I forgot to add that these freeze well and can just be defrosted in the fridge overnight. Reheat covered in a medium hot oven if required, approx 15 minutes.