Monday, June 22, 2009

Mini Spinach Quiches

Muffin_tin The sales this week really, really STANK. I went to at least a dozen sales and spent exactly $1. Nothing was worth taking a picture of--or blogging about. Last week, I mentioned that I bought a mini muffin pan so I could make mini quiches, and I promised to post the recipe. Well, here it is.

Mini Spinach Quiches

1 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
3 slices bacon
¼ cup chopped green onion
2 eggs
½ cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out the water)

Preheat oven to 350ยบ degrees.

In a skillet, cook the bacon until brown and very crisp; drain. Saute the onions in the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain. Place the onions in a medium bowl. Crumble the bacon into small pieces, and add in with the cooked green onion. Add the eggs to the bacon and onions; beat well. Stir in the cream, salt, nutmeg and the Parmesan cheese. Add in the squeezed spinach; mix well to combine. Divide the mixture into crust-lined cups (do not overfill).

In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls.

Miniquiches Bake for 25-30 minutes, or until puffed and golden brown. Cool in pan on wire rack for 5 minutes. Serve warm or cool. Store leftovers in the refrigerator.

Makes 24