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Mini Spinach Quiches

Mini Spinach Quiches
  • Prep 25 min
  • Total 60 min
  • Ingredients 12
  • Servings 48
Looking for a crowd-pleasing appetizer? Pillsbury™ pie crusts with a filling ofspinach, cheese and herbs makes a delicious quiche.
Updated October 19, 2016

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded Swiss cheese (4 oz)

Steps

  • 1
    Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. On lightly floured surface, roll each crust into 12-inch square; cut each square into 24 pieces. Shape into balls; press in muffin cups.
  • 2
    In 12-inch skillet, melt butter over medium heat. Cook onion, green onions and parsley in butter, stirring occasionally, until tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt and pepper. Remove from heat.
  • 3
    In medium bowl, beat eggs and milk with whisk; stir in cheese. Add egg mixture to spinach mixture; stir to combine. Spoon into dough-lined cups. Bake 30 to 35 minutes or until set. Remove immediately from pans to cooling racks.

  • To Freeze: Place cooled baked quiches in freezer containers; freeze up to 2 months. Thaw in refrigerator overnight. Place on cookie sheet. Bake at 300°F for 10 minutes or until hot.

Nutrition Facts

Serving Size: 1 Serving
Calories
55
Total Fat
3 1/2g
0%
Saturated Fat
2g
0%
Sodium
115mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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