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.