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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
2 tablespoons butter or margarine |
1 small onion, chopped |
2 green onions, chopped |
1/4 cup chopped fresh parsley |
1 (10-ounce) package frozen chopped spinach, thawed and well drained |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
3 large eggs |
1/4 cup milk |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. Roll each piecrust into a 12-inch square; cut each square into 24 pieces. Shape into balls, and press into lightly greased miniature muffin pans.
2. Melt butter in a large skillet over medium heat. Add onions and parsley; sauté until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.
3. Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.
4. Bake at 350° for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.
5. Note: Thaw frozen quiches in refrigerator; bake at 300° for 10 minutes or until thoroughly heated.
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