Spinach Quiche Bites

These tasty tidbits make pretty party food, and your kids will love eating their veggies because they'll have their own little tarts! MORE+ LESS-

By Betty Crocker Kitchens

January 14, 2010

box Pillsbury™ refrigerated pie crusts, softened as directed on box

slices bacon

medium green onions, chopped (1/4 cup)

eggs

1/2

cup half-and-half

1/3

cup grated Parmesan cheese

1/4

teaspoon salt

1/8

teaspoon ground nutmeg

box (9 oz) frozen chopped spinach, thawed and squeezed to drain

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1

Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
2

Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
3

Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-lined cups.
4

Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.

If using a 12-cup tartlet pan, bake one 12-cup batch at a time, using 1 crust at a time and refrigerating the remaining egg mixture until ready to use.
You can cover and refrigerate the egg mixture up to 24 hours, so you can make half the recipe one day and the remaining half the next day.