Mini Spinach Quiche

Dec 4, 2009

 Today was a fun day with the girls (my friend, Jen, and her 3 little angels) making mini quiches for an afternoon brunch. My little helpers are always eager to get their hands dirty and help Auntie Jan. They love to stir things and watch the food cook, and most importantly love to eat.

Here is Joy, helping press the crust onto the muffin tin. She did a great job!

Ingredients:
Filling
6 large eggs
4 slices of bacon
1/2 cup of eggs
1 cup of frozen spinach, thawed and drained
1/4 cup of cheddar cheese, shredded
salt and pepper to taste

Crust:
2 cups of flour
1 tsp of salt
1 tsp of sugar
6 tbs of butter
4  tbs of ice water

Directions:
Cut the butter 1/2 cubes and place in the freezer for 10-15 minutes. In a food processor, combine the flour, sugar, and salt; pulse until well combine. Slowly add  water while the machine is on, continue to pulse until the dough forms large clumps, add more water if necessary. Place the dough onto a plastic wrap and form it into a ball. Let it rest for 20-30 minutes in the refrigerator. Pre-heat oven to 350 degrees. Spoon dough mixture onto muffin tin and line it. Bake the crust for  8-10 minutes.

For the filling:
Pre-heat oven to 350 degrees, place a wire rack on a sheet plan, and lay out the bacon. Cook for 10 minutes. Beat the eggs and milk together. Add cheese and set aside. Slice the bacon thinly and add them onto a medium heat pan. Add spinach, salt, and pepper and cook for 4-5 minutes. Turn off the heat and fold the eggs gently.

Pour the mixture into the muffin tins and cook for 350 degrees for 30-45 minutes.