Spinach Quiches

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)