Mini Spinach Quiches

Directions

1. 1
   Separate each biscuit into 3 layers.
2. 2
   Fit layers into 30 (1 3/4 x 1-inch) mini muffin pan cups.
3. 3
   In a 2-quart saucepan stir together cornstarch, nutmeg, salt and pepper.
4. 4
   Gradually stir in milk until smooth.
5. 5
   Stirring constantly, bring to a boil. Gradually stir about 1/4 cup of the hot cornstarch mixture into the beaten egg until blended.
6. 6
   Stir egg mixture into the remaining hot mixture in pan.
7. 7
   Cool.
8. 8
   Stir in cheese and spinach.
9. 9
   Spoon about 2 teaspoons spinach mixture into each tart (should be full). Bake in 400° oven 15 minutes or until lightly browned.
10. 10
    Remove from pans and serve.
11. 11
    Quiches may be frozen in tightly covered container for 1 month.
12. 12
    Bake frozen quiches 15 minutes at 400°.