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1.
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In a medium pan over medium-low heat, saute the chopped onions in the olive oil until translucent.
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Keep an eye on this and stir occasionally as you do steps 2 and 3.
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2.
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Spray a 24-count mini cupcake pan liberally with cooking spray.
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Set pan aside.
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3.
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Sprinkle flour on a smooth, hard surface (like a kitchen counter or island).
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With a rolling pin thats also sprinkled with flour, roll out one pie crust until its slightly thinner.
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Then take a mini-cupcake paper liner and trace along it with a paring knife, cutting the dough into a circle.
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Press dough into the pan.
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Roll out the second crust and repeat the cutting process until you have enough crusts for all your mini quiches.
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4.
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Preheat the oven to 375 F. Put your crust-lined pan into the fridge as you mix the filling ingredients (crust likes to be cold when baked).
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5.
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In a large mixing bowl, mix the beaten eggs with spinach, garlic, cheddar cheese, bacon, nutmeg and red pepper flakes.
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Sprinkle in salt and pepper to your liking (I used about 1/8 teaspoon of each).
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6.
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Remove the chilled crust from the fridge and fill up each cup with quiche filling (about 1-1/2 heaping teaspoons each).
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7.
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Bake for 22-25 minutes or until the edges of the crust and tops of the quiche are lightly brown.
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Then remove pan from the oven and set it on a rack.
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8.
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Let quiches cool, then use a fork to wedge them out of the pan.
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Serve warm or cold.
