Mini-Quiche

I've never really been a big fan of quiche. I'm not sure why, as i've never actually eaten quiche before. I know, i know, "How do you know you don't like something till you've tried it?" you ask? I have not a clue...but one taste of these babies, and i am singin' a different tune. These little bites of joy are AMAZING.

I received this recipe from Valorie from my MomsTogether group. I was nervous about making these....because, you know, i didn't "like quiche". These mini-quiche came out perfect! Great as a brunch recipe, great for family breakfast.

Mini-Quiche

~INGREDIENTS
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4cup chopped green onions (4 medium)
2eggs
1/2cup half-and-half
1/3cup grated Parmesan cheese
1/4teaspoon salt
1/8teaspoon ground nutmeg
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain (I USED A HANDFUL OF FRESH SPINACH, CUT UP SMALL AND COOKED FOR A FEW MIN. IN OLIVE OIL. )

~DIRECTIONS
1.Heat oven to 375°F. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press each round in bottom and up sides of ungreased mini muffin cup. Repeat with second pie crust.
2.In 8-inch skillet, cook onions in a little olive oil or pam; cook 2 to 3 minutes, stirring constantly, until tender. Drain. (if cooking fresh spinach, cook with onions.
3.In medium bowl, place onions. Add eggs; beat well with fork. Stir in half-and-half, cheese, salt and nutmeg. Stir in spinach. Divide mixture evenly into crust-lined cups.
4.Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. With tip of knife, loosen and remove quiches from cups. Serve warm or cool. Store in refrigerator.

NOTES: I used fresh spinach and it was so easy to do. I used a little olive oil and cooked the green onion and spinach together for just a few mintues, stirring frequently. Chop spinach small with a sharp knife and i promise you won't be sorry that you didn't use frozen spinach!