MINI QUICHE RECIPE PILLSBURY RECIPES

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.
• In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.
• In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.
• Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.

Steps:

• Heat oven to 375°F.
• Heat a sauté pan over medium heat. Add 1/2 cup cubed pancetta and sauté until cooked. Remove from pan to a medium bowl to cool. Once cool, add 3 eggs, 1/2 cup heavy cream, 1/2 cup milk, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/8 teaspoon nutmeg, 1/2 cup gruyere cheese and 1/2 cup ricotta cheese to the bowl with pancetta and whisk together.
• Unroll Pillsbury™ refrigerated crescent dinner roll dough into 4 rectangles and press seams from tri-angles together. Place each rectangle into individual buttered tart pans or ceramic baking dishes, pressing extra dough up the sides of the pan. Prick bottom with a fork.
• Pour egg mixture into each tart pan or ceramic baking dish, filling each almost to the top.
• Bake for 25-30 minutes or until crust is golden brown and the egg mixture is fully cooked. Let cool about 10 minutes before serving.