Mini Spinach, Bacon & Cheddar Quiches

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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.

* Per serving · 4 servings · Values may vary.