I got a chance to try out a recipe from the 2012 Taste of Home Cooking School show that I recently attended. These are delicious! The original recipe calls for brie, but since I had feta cheese on hand, I used it instead, knowing it is a good combination with spinach and bacon. It also says to use 2 pie crusts, but I found that 1 pie crust and the filling filled the 12 muffin cups in my pan. So, since I had both pie crusts ready to go, I doubled the amount of filling and got 24 mini quiches. Yum!
Spinach, Feta, and Bacon Mini Quiche
Original recipe here
What you need:
4 eggs
1/2 cup milk
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1 cup fresh spinach leaves, washed & diced
2 slices bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust
How to make it:
Preheat oven to 350 F. Spray a 12-cup muffin tin with non-stick cooking spray.
In a medium-size bowl, whisk eggs together with milk, salt & pepper. Add spinach, bacon, onion, and feta to egg mixture and blend well.
Roll out pie crust and cut in 3 inch circles (I used a juice glass to cut the circles); line muffin tins with circles.
Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
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