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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These cheesy mini-quiches are a hit at any party and with refrigerated pie crusts can be made in under an hour. These little crispy bites can be filled with any combination of cheeses, meats, veggies and anything else in your fridge! Read more ! Ingredients:
1 (15 oz.) refrigerated pie crusts |
1 teaspoon olive oil |
4 cups packed chopped fresh spinach |
4 oz. (1 cup) crumbled feta cheese |
1/2 cup ricotta cheese |
1/2 teaspoon dry dill (or 1 tablespoon fresh dill) |
1/8 teaspoon salt |
1/8 teaspoon nutmeg |
dash pepper |
1 egg |
1/2 cup diced red pepper |
Directions:
1. Let pie crust sit out for 20 minutes, to raise to room temperature before you begin.
2. Crust: Unfold pie crust and cut out 12 circles from each crust with a 21/2 inch cookie cutter. (I used a coffee mug…) Use a small cookie cutter or knife to cut shapes to decorate the tops of the tartlets.
3. Spinach: Heat oil in skillet. Add spinach. Cook and stir 2 minutes or until just wilted. Let spinach cool. Squeeze excess water out of spinach.
4. Filling: Combine feta, ricotta, dill, salt, nutmeg, pepper and egg. Stir in Spinach until well mixed.
5. Assemble: Oil/butter your mini-muffin pans unless you have non-stick (the sort of grey, coated ones) pans. Carefully use each pie crust circle to “line” each little muffin cup. Add about one heaping tablespoon mixture to each crust, being careful to fill no higher than level with the top, as they will rise slightly during baking. If you made little decorations put them on top of each tartlet before baking.
6. Bake: Bake at 400 for 15-20 minutes or until tops are golden brown, watching them toward the end to be careful they don’t burn. Let cool 5 minutes before removing from the cups with a knife or spoon.
7. EAT!
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