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Steps
1
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.
2
In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.
3
In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.
4
Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.
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For Spinach Mini Quiches with a little kick, stir 1/8 teaspoon ground red pepper (cayenne) into the egg mixture.
Use nonstick mini muffin pans for easy removal.
These Spinach Mini Quiches taste best when served warm. If desired, you can prepare 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.
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