Mini Spinach Quiches
Yankee Plus Dec 2015
TABLE OF CONTENTS
Why pull an appetizer from your grocery store's freezer section when it's so easy to make these Mini Spinach Quiches from scratch?
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- 1 roll of refrigerated pie dough
- 2 tablespoons unsalted butter
- 1 bunch scallions, sliced thin (white and light green parts only), about 3 tablespoons worth
- 1/3 cup diced mushrooms
- 1 package frozen chopped spinach (9 oz.) thawed and well-drained
- 1 1/2 cups half-and-half
- 3 large eggs, beaten
- 1/3 cup Gruyere cheese, shredded
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Preheat the oven to 375 degrees and grease a mini muffin tin.
Roll out one crust of the refrigerated pie dough on a lightly floured surface until thin but still manageable. Use a 2 1/2-inch biscuit or cookie cutter to cut out rounds of dough, then gently press the dough into each of the muffin cups. Take care not to tear the dough. Once all the cups are filled, set aside.
In a saucepan over medium heat, melt the butter. Add the scallions and mushrooms and cook until just barely golden. Remove from heat.
In a large bowl, whisk together the eggs, half-and-half, cheese, and seasoning. Add the mushroom mixture, then the well-drained spinach. Whisk gently to combine.
Gently spoon the mixture into each of the cups. Do not overflow.
Bake until puffed and golden brown, about 30 minutes. Transfer each quiche to a wire rack to cool. If they are sticking, gently run the tip of a knife around the edge.
Serve hot or at room temperature.