INDIVIDUAL SPINACH QUICHES
Pastry for 2 Crust Pie
2 tablespoons butter or margarine, melted
½ 9-oz. package Seabrook Farms Creamed Spinach (thawed)
¾ cup half & half
¼ pound Gruyere cheese, shredded
3 eggs
1.) Grease and flour thirty-six 1 ¾ inch muffin pan cups, then prepare pastry.
2.) On lightly floured surface with floured rolling pin, roll dough about 1/8 inch thick.
3.) Using 3 inch round fluted cookie cutter cut dough into 36 circles, rerolling pastry scraps.
4.) Line muffin pan cups with pastry circles; brush pastry circles lightly with melted butter; refrigerate 30 minutes.
Preheat oven to 400º F.
5.) Into each cup, spoon about 1 teaspoon of Seabrook Farms Creamed Spinach and top
with some cheese. In small bowl with wire whisk or spoon, mix well half-and-half
and eggs.
6.) Spoon about 1 tablespoon egg mixture into each cup. Bake 25 minutes or until knife inserted in center of quiche comes out clean. Remove from hot pan and serve.
Makes 36 servings.