Gluten-Free Spinach Mini Quiches

Gluten-Free Spinach Mini Quiches

Use Pillsbury® Gluten Free refrigerated pie and pastry crust dough to make these tasty mini quiches that everyone will love!

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

24

quiches

1/2
container Pillsbury® Gluten Free refrigerated pie and pastry dough
2
eggs
1/2
cup half-and-half
1/3
cup grated Parmesan cheese
1/2
teaspoon garlic salt
1/4
teaspoon pepper
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3
tablespoons chopped green onions (3 medium)
  1. Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough 1/4 inch above edge of cup.
  2. In medium bowl, beat eggs. Stir in half-and-half, cheese, garlic salt and pepper. Stir in drained spinach and green onions. Spoon about 1 tablespoonful mixture into each crust-lined cup.
  3. Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack. Serve warm or cool. Store covered in refrigerator.
Makes 24 quiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Quiches are best when served warm. But you can save time by preparing the dough and filling separately ahead of time. Press dough into muffin pans; cover tightly, and refrigerate up to 24 hours. Mix filling ingredients; cover and refrigerate up to 24 hours.

Nutrition Information:

1 Serving (1 Quiche)
  • Calories 100
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 170mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.