Recipe by Sue Lau
These little quiches are just the right size for appetizers. Easy to make ahead and reheat if necessary.
Top Review by Fanged Menace
These are super-nomsome. Several will happily disappear into each person present in their vicinity. I took them to my weekly foodie potluck, and they were vacuumed up within minutes of my arrival. I used veggie bacon (Morningstar) because I'm too lazy to fuss with real bacon.
- 1 double crust pie crust, prepared
- 2 slices bacon
- 1⁄4 cup finely chopped green onion
- 2 eggs
- 1⁄2 cup half-and-half
- 1⁄3 cup freshly grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1 (9 ounce) package frozen chopped spinach, thawed
Directions See How It's Made
- Roll out one half of pie crust.
- Using 2 1/2-inch cookie cutter, cut out 12 rounds.
- Press rounds down into a miniature muffin cup, pressing excess against the sides.
- Repeat for the other pan with the other crust.
- Drain spinach and squeeze dry if necessary.
- Cook bacon and drain.
- Add onions to bacon drippings and cook until softened.
- Beat eggs in a bowl with crumbled bacon and cooked onion.
- Add half and half, cheese, salt and nutmeg.
- Mix in drained chopped spinach, coating spinach well.
- Fill quiche pastry with spinach mixture.
- Bake at 375F for 20-25 minutes or until set.
- Cool in pan for 5 minutes then loosen with a knife blade.
- Serve warm.