A while back I mentioned that I bought a mini muffin pan so I could make mini quiches, and I promised the recipe. Well, here it is.
Mini
Spinach Quiches
½
cup butter or margarine, softened
1
package (3 ounces) cream cheese,
softened
1
cup all-purpose flour
3
slices bacon
¼
cup chopped green onion
2
eggs
½
cup half-and-half cream
½
cup grated Parmesan cheese
¼
teaspoon salt
1/8
teaspoon ground nutmeg
1
(10 ounce) package frozen spinach, thawed and well drained (use your hands to
squeeze out the water)
In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls.
Preheat oven to 350º degrees. In a skillet, cook the bacon until brown and very crisp; drain. Sautee the onions in the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain. Place the onions in a medium bowl. Crumble the bacon into small pieces, and add in with the cooked green onion. Add the eggs to the bacon and onions; beat well. Stir in the cream, salt, nutmeg and the Parmesan cheese. Add in the squeezed spinach; mix well to combine. Divide the mixture into crust-lined cups (do not overfill).
Bake
for 25-30 minutes, or until puffed and golden brown. Cool in pan on wire rack for 5 minutes. Serve warm or cool. Store leftovers in the refrigerator.
Makes 24
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