Are you hosting a bridal shower or other special intimate gathering? These will be perfect on your menu!
Spanakopita Mini Quiches (fancy wording for Spinach & Feta Quiche)
1 box refrigerated pie crusts (2 crusts per box)
10 oz box frozen chopped spinach, thawed and squeezed dry
2 cups heavy whipping cream
1/4 cup cottage cheese
4 oz block feta, finely diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded mozzarella cheese
Preheat oven to 375 degree F, spray two mini muffin tins (24 spots) with non-stick cooking spray, set aside. Unroll one pie crust onto a lightly floured surface. Using a rolling pin, roll out pie crust to fit about 10-12 circle cut-outs.
Press each cut-out into the muffin tin spots.
Form the leftover pieces of pie crust into a ball and re-roll into another pie crust and continue until you cannot get anymore circle cut-outs (about 20-24 cut-outs per pie crust). Repeat process with remaining pie crust. (TIP: It's very important to press the edges of any overlapping crusts so the filling doesn't bubble up and over the edges. As the quiches are baking, the filling will act like glue and glue the crust to the muffin tin. It's a booger-bear to get them out when this happens. I usually get to snack on them though!)
FOR the filling: In a large mixing bowl, combine the spinach, eggs, heavy whipping cream, cottage cheese, feta, salt, pepper & nutmeg. Using a cookie scoop (it helps evenly fill the crusts), pour filling into each prepared mini crust.
Bake at 375 degree F for 15 minutes. Sprinkle the tops with shredded mozzarella and bake another 2 minutes.
Remove from the oven and let cool for 5 minutes. Then gently remove each mini quiche from the muffins tins to a cooling rack. (I use a small paring knife to loosen any stuck ones, and if they happen to get too gnarled, I get to eat them :) yields: 36-40 mini quiches
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