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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (15-oz) pkg refrigerated pie crusts
2-3 tbsp butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4 cloves garlic, finely minced
1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
3-4 tsp Worcestershire sauce
1/2 tsp seasoned salt (or more to taste, can use table salt) and pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese or 1 cup shredded Swiss cheese
Lightly grease miniature muffin tins/pans. On a flat surface roll each pie crust into a 12-inch square.
Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts). Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.
In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes). Add in garlic; cook stirring for 2 minutes. Add in spinach and cook for 2 minutes. Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.
In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the cheese. Add the egg mixture to the spinach mixture; mix well to combine. Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin. Bake at 350 for 30-35 minutes. Immediately remove the baked quiche from pans and cool on wire racks. Serve or freeze for up to 3 months. Servings 48 mini quiches
Note: These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, and bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated
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SPINACH AND FETA MINI QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (15-oz) pkg refrigerated pie crusts
2-3 tbsp butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4 cloves garlic, finely minced
1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
3-4 tsp Worcestershire sauce
1/2 tsp seasoned salt (or more to taste, can use table salt) and pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese or 1 cup shredded Swiss cheese
Lightly grease miniature muffin tins/pans. On a flat surface roll each pie crust into a 12-inch square.
Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts). Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.
In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes). Add in garlic; cook stirring for 2 minutes. Add in spinach and cook for 2 minutes. Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.
In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the cheese. Add the egg mixture to the spinach mixture; mix well to combine. Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin. Bake at 350 for 30-35 minutes. Immediately remove the baked quiche from pans and cool on wire racks. Serve or freeze for up to 3 months. Servings 48 mini quiches
Note: These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, and bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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