Spinach & Asiago Mini Quiche

• Vegetarian

• Produce

  • 1/2 cup Spinach, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 1/4 cup Asiago cheese pdo, Aged
  • 1/2 cup Heavy cream

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees.
• Gently roll out the dough so that its uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a mini muffin tin). You may need to re-roll the dough several times.
• Generously spray a nonstick mini muffin tin with cooking spray and place each circle in each section of a and press down along the bottom and sides. (I use my mini tart shaper from Pampered Chef).
• In a medium sized bowl, whisk together the eggs, heavy cream, Asiago cheese, spinach, salt and pepper.
• Pour the egg mixture into the crust lined muffin tin until it reaches the top. (I found it easier to add the egg mixture to a measuring cup and pour it in that way).
• Place the muffin tin in the oven and bake 15-20 minutes or until the egg mixture puffs up and is lightly brown. Remove from oven and serve while hot. If needed, use a plastic knife to help loosen the quiche from the pan.