Tiny Spinach Quiches

Name: Tiny Spinach Quiches
Ingredients: 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

9 ingredients

14 steps

Ingredients

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

1

Roll out one half of pie crust.
2

Using 2 1/2-inch cookie cutter, cut out 12 rounds.
3

Press rounds down into a miniature muffin cup, pressing excess against the sides.
4

Repeat for the other pan with the other crust.
5

Drain spinach and squeeze dry if necessary.
6

Cook bacon and drain.
7

Add onions to bacon drippings and cook until softened.
8

Beat eggs in a bowl with crumbled bacon and cooked onion.
9

Add half and half, cheese, salt and nutmeg.
10

Mix in drained chopped spinach, coating spinach well.
11

Fill quiche pastry with spinach mixture.
12

Bake at 375F for 20-25 minutes or until set.
13

Cool in pan for 5 minutes then loosen with a knife blade.
14

Serve warm.