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 slice bacon
- 59.14 ml chopped green onion
- 2 eggs
- 118.29 ml half-and-half cream
- 78.07 ml grated parmesan cheese
- 1.23 ml salt
- 0.59 ml ground nutmeg
- 255.14 g 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 used ready made frozen, pastry shells. was a little short of spinach (used fresh) and added a shot of HOT Thai Chili sauce to each after baking. There is a smile on our faces after enjoying these lovely morsels. The bacon and the nutmeg are the secrets. I didn't use half & half cream just a bit of 1% milk. It all worked and served with my Sunday Martini WOW
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.