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Spinach Quiches

Yield 4 dozen


  • 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

How to Make It

  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.