Ingredients
-
1
-
2
-
1/4
-
2
-
1/2
-
1/3
-
1/4
-
1/8
-
1
-
-
-
-
-
-
Directions
Tiny Spinach Quiches, These little quiches are just the right size for appetizers Easy to make ahead and reheat if necessary , These are super-nomsome Several will happily disappear into each person present in their vicinity I took them to my weekly foodie potluck, and they were vacuumed up within minutes of my arrival used veggie bacon (Morningstar) because I’m too lazy to fuss with real bacon , Okay, and easy, but didn’t get raves
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Steps
|
1
Done
|
Roll Out One Half of Pie Crust. |
|
2
Done
|
Using 2 1/2-Inch Cookie Cutter, Cut Out 12 Rounds. |
|
3
Done
|
Press Rounds Down Into a Miniature Muffin Cup, Pressing Excess Against the Sides. |
|
4
Done
|
Repeat For the Other Pan With the Other Crust. |
|
5
Done
|
Drain Spinach and Squeeze Dry If Necessary. |
|
6
Done
|
Cook Bacon and Drain. |
|
7
Done
|
Add Onions to Bacon Drippings and Cook Until Softened. |
|
8
Done
|
Beat Eggs in a Bowl With Crumbled Bacon and Cooked Onion. |
|
9
Done
|
Add Half and Half, Cheese, Salt and Nutmeg. |
|
10
Done
|
Mix in Drained Chopped Spinach, Coating Spinach Well. |
|
11
Done
|
Fill Quiche Pastry With Spinach Mixture. |
|
12
Done
|
Bake at 375f For 20-25 Minutes or Until Set. |
|
13
Done
|
Cool in Pan For 5 Minutes Then Loosen With a Knife Blade. |
|
14
Done
|
Serve Warm. |
