Spinach Mini Quiches

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Nutrition Facts
Spinach Mini Quiches
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 20mg 7%
Sodium 85mg 4%
Potassium 21mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 1%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 45 Minutes
Cook Time 16-18 Minutes
Servings
Quiches
Ingredients
  • 1/2 Container Pillsbury Gluten-Free Pie and Pastry Dough
  • 2 Eggs
  • 1/2 Cup Half and Half
  • 1/3 Cup Parmesan cheese
    grated
  • 1/2 Teaspoon garlic salt
  • 1/4 Teaspoon Pepper
  • 9 Ounces Spinach
    frozen, chopped, thawed, squeezed to drain
  • 3 Tablespoons Green Onion
    chopped
Prep Time 45 Minutes
Cook Time 16-18 Minutes
Servings
Quiches
Ingredients
  • 1/2 Container Pillsbury Gluten-Free Pie and Pastry Dough
  • 2 Eggs
  • 1/2 Cup Half and Half
  • 1/3 Cup Parmesan cheese
    grated
  • 1/2 Teaspoon garlic salt
  • 1/4 Teaspoon Pepper
  • 9 Ounces Spinach
    frozen, chopped, thawed, squeezed to drain
  • 3 Tablespoons Green Onion
    chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Spinach Mini Quiches
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 20mg 7%
Sodium 85mg 4%
Potassium 21mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 1%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 425°F. Knead dough until softened and no longer crumbly.
  2. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough 1/4 inch above edge of cup.
  3. In medium bowl, beat eggs. Stir in halfand-half, cheese, garlic salt and pepper.
  4. Stir in drained spinach and green onions.
  5. Spoon about 1 tablespoonful mixture into each crust-lined cup.
  6. Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack.
  7. Serve warm or cool. Store covered in refrigerator