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Make a big batch of mini spinach quiches then freeze some so you have them on hand for spring brunches.
Courtesy of Oxmoor House
1 package (14.1 ounces) package refrigerated pie crusts
2 tablespoons butter
1 small onion, chopped
2 green onions, chopped
¼ cup chopped fresh parsley
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
3 large eggs
¼ cup milk
1 cup (4 ounces) shredded Swiss cheese
Heat oven to 350 degrees. Lightly grease two or three miniature muffin pans.
Roll each pie crust into a 12-inch square; cut each square into 24 pieces. Shape into balls, and press into prepared pans.
Melt butter in a large skillet over medium heat. Add onions and parsley; saute until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.
Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon into prepared pans.
Bake 30-35 minutes. Remove immediately from pans, and cool on wire racks.
Makes four dozen.
To freeze it: Place baked quiches in labeled airtight containers in the freezer up to 2 months. Thaw frozen quiches in the fridge overnight; bake at 300 degrees for 10 minutes or until thoroughly heated.
Southern Living's "Fix it & Freeze it Heat it & Eat it" (Oxmoor House, 2012)
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