Mini Spinach Quiche Bites


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READY IN: 45mins
  • 2 frozen 9-inch pie shells (thawed)
  • 3 slices bacon
  • 1⁄4 cup chopped green onion
  • 2 eggs
  • 1⁄2 cup half-and-half cream
  • 1⁄3 cup grated parmesan cheese
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon ground nutmeg
  • 1 (9 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out any extra moisture)
  • Set the oven to 375 degrees.
  • On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
  • Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
  • Repeat with the second pie crust.
  • In a skillet, cook the bacon until brown and very crisp; drain.
  • Add in the onions to 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 in 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 evenly into crust-lined cups.
  • Bake for 20-25 minutes, or until puffed and golden brown.
  • Cool in pan on wire rack for 10 minutes.
  • Loosen quiches from pan with tip of knife.
  • Serve warm or cool.
  • Store in the refrigerator.

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