MINI SPINACH QUICHE 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. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2 minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted; remove from heat.
• Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream, salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly distribute spinach.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Cut into wedges.