Veggie Lover's Mini Quiche
Little crustless-cup quiches baked in a muffin pan, with refrigerated pie crust rounds holding a cream cheese, egg, spinach and cheddar filling. They come out of the pan in about 15 minutes and reheat well for breakfasts through the week.
Ingredients
- 1 box refrigerated pie crusts, softened as directed on box; 14.1 ounce box, 2 count
- 1 container chive and onion cream cheese spread, 7.5 ounce container
- 4 egg
- 3 cup fresh baby spinach, chopped (from 5-ounce package)
- ½ cup red bell pepper, chopped
- ¼ cup green onion, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sharp cheddar cheese, finely shredded (4 ounces)
Method
- Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
- In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy. Stir in spinach, bell pepper, green onions, salt and pepper until w[ell] mixed. Stir in cheddar cheese. Spoon 2 tablespoons filling into each crust-lined muffin cup.
- Bake 13 to 18 minutes or until filling is set and crust is go[lden] brown. Cool in pan 10 minutes. Remove from pan to serv[ing] platter. Serve warm. Cover and store leftovers in refrige[rator].