Tiny Spinach Quiches
These little quiches are just the right size for appetizers. Easy to make ahead and reheat if necessary.
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READY IN: 55mins
YIELD: 24 tiny quiches
UNITS: US
INGREDIENTS
Nutrition- 1double crust pie crust, prepared
- 2slices bacon
- 1⁄4cup finely chopped green onion
- 2
- 1⁄2cup half-and-half
- 1⁄3cup freshly grated parmesan cheese
- 1⁄4teaspoon salt
- 1⁄8teaspoon nutmeg
- 1
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DIRECTIONS
- 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.
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