Mini Spinach Quiche

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.