Description
These mini quiches are divine! Perfectly cooked crust, cheesy texture with hints of bacon and garlic, plus hearty spinach and a tad of heat from the red pepper flakes.
Ingredients
- 1 Tablespoon Olive Oil
- ½ Yellow Onion, Chopped
- 2 Store Bought Refrigerated Pie Crusts
- Flour, For Sprinkling On Your Work Surface
- 4 Eggs, Beaten
- 10 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
- 2 cloves Garlic, Minced
- 3 cups Extra-sharp Cheddar Cheese, Grated
- 4 slices Bacon, Cooked And Chopped
- ⅛ teaspoons Nutmeg
- ½ teaspoons Red Pepper Flakes
- Salt And Pepper
Preparation
1. In a medium pan over medium-low heat, saute the chopped onions in the olive oil until translucent. Keep an eye on this and stir occasionally as you do steps 2 and 3.
2. Spray a 24-count mini cupcake pan liberally with cooking spray. Set pan aside.
3. Sprinkle flour on a smooth, hard surface (like a kitchen counter or island). With a rolling pin that’s also sprinkled with flour, roll out one pie crust until it’s slightly thinner. Then take a mini-cupcake paper liner and trace along it with a paring knife, cutting the dough into a circle. Press dough into the pan. Roll out the second crust and repeat the cutting process until you have enough crusts for all your mini quiches.
4. Preheat the oven to 375 F. Put your crust-lined pan into the fridge as you mix the filling ingredients (crust likes to be cold when baked).
5. In a large mixing bowl, mix the beaten eggs with spinach, garlic, cheddar cheese, bacon, nutmeg and red pepper flakes. Sprinkle in salt and pepper to your liking (I used about 1/8 teaspoon of each).
6. Remove the chilled crust from the fridge and fill up each cup with quiche filling (about 1-1/2 heaping teaspoons each).
7. Bake for 22-25 minutes or until the edges of the crust and tops of the quiche are lightly brown. Then remove pan from the oven and set it on a rack.
8. Let quiches cool, then use a fork to wedge them out of the pan. Serve warm or cold.
