Spinach, Brie & Bacon Mini Quiche

Sponsor recipe courtesy of Eggland’s Best®

• Ready In: 40 mins
• Yields: 12

Ingredients

• 5  Eggland’s Best eggs
• 1⁄4 cup  fat-free half-and-half
• 1⁄4 cup skim milk
• 1⁄2 cup  brie cheese, shredded
• 1⁄4 small onion, shredded
• 1  cup fresh spinach leaves, washed & diced
• 4  slices  turkey bacon, cooked & crumbled
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  refrigerated pie crusts

Directions

1. Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
2. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
3. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
4. Wash spinach well and pat dry; chop into small pieces and set aside.
5. Using a hand-held grater, grate onion and brie cheese.
6. Add spinach, bacon, onion, and brie to egg mixture and blend well.
7. Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
8. Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
9. Allow to cool for 5 minutes before serving.
10. Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.