Miniature Spinach-Feta Quiches
2 cups flour
2/3 cup butter
salt
Cut together. Add water a little at a time. Refrigerate dough until ready to use.
Divide into 24 sections and roll each into a circle.
Put each circle into a muffin cup.
Distribute in shells:
1 package frozen chopped spinach, squeezed dry
feta cheese, crumbled
Filling:
4 eggs
1 cup milk
1/2 cup onion
2 cloves garlic, pressed
salt, pepper
Combine in blender, pour over spinach and feta.
Sprinkle pine nuts on top
Bake at 350 for 35-40 minutes. Serve warm or cold.
EMILY SAYS: Mmm...yummy. And handier than a piece of a normal-sized quiche.
LYNDA SAYS: I'm really glad you revisited this combination. YUM. It might've been better warmer, but it was really good, and I didn't find the crust too heavy for the contents at this size.