2 refrigerated pie crusts, room temperature
3 eggs
1 c milk
1 c cream
1/2 t salt
1/2 t pepper
1/4 t fresh ground nutmeg
6 oz frozen spinach, cooked and drained
1/2 c Swiss cheese, grated
Preheat oven to 375.
Unroll pie crust. Using 2 1/2" round cookie or biscuit cutter, cut out mini crusts as close together as possible. Press one cut crust into each muffin cup and up sides taking care not to tear crust. Set aside.
In medium bowl whisk together eggs, milk, cream, salt, pepper, and nutmeg. Fold in spinach and cheese. Spoon mixture into prepared crust lined pans. Bake 15-20 minutes or until tops are set. Yield 30-40 mini quiches, depending on size of cutter.
- Posted using BlogPress from my iPad
No comments:
Post a Comment