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Quick Mini Spinach Quiche Bites Recipe

A fast and yummy recipe you can bring to your next tapas party.


2 frozen 9-inch pie shells ( thawed)
3 slices bacon
1/4 cup chopped green onion
2 eggs
1/2 cup half-and-half cream
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (9 ounce) packages frozen spinach, thawed and well drained ( use your hands to squeeze out any extra moisture)


Set the oven to 375 degrees.

On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.

Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.

Repeat with the second pie crust.

In a skillet, cook the bacon until brown and very crisp; drain.

Add in the onions to 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 in 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 evenly into crust-lined cups.

Bake for 20-25 minutes, or until puffed and golden brown.

Cool in pan on wire rack for 10 minutes.

Loosen quiches from pan with tip of knife.

Serve warm or cool.

Store in the refrigerator.

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