Saturday, August 13, 2011

Spinach Quiche Bites

*makes 24 mini quiche

1 box Pillsbury refrigerated pie crusts, softened as directed on box 
2 slices bacon 
4 medium green onions, chopped (1/4 cup) 
3 eggs 
3/4 C half-and-half 
1/2 C grated Parmesan cheese 
1/4 tsp salt 
1/8 tsp ground nutmeg 
2 C raw spinach, chopped 

Preheat oven to 375. 

Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. 
Press rounds in bottom and up the side of each of 24 ungreased cupcake cups.

Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. 
Drain on paper towels. Add onions to same skillet with bacon drippings. 
Cook 2 to 3 minutes, stirring constantly, until tender; drain.

Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. 
Crumble bacon; add to egg mixture. 
Add onions and spinach; mix well. 
Divide mixture evenly among crust-­lined cups.

Bake 20 to 25 minutes or until puffed and golden brown. 

Cool in pan on wire rack 10 minutes. 
Loosen and remove quiches from pan with tip of knife. 
Serve warm or cool. Store in refrigerator.

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