Makes 10 cup-quiche.
- 1 refrigerated pie crust, thawed
- All-purpose flour, for dusting your work surface
- ½ cup chopped, fresh spinach
- ½ cup diced tomato
- 1 clove garlic, minced
- 1/3 cup feta cheese, crumbled
- ¾ cup half and half
- 4 eggs
- ¼ teaspoons salt
- 1/8 teaspoon pepper
Preheat oven to 375 degrees F. Lightly spray a cupcake tin with non-stick spray.
Dust work surface lightly with flour. Roll thawed pie crust out until it’s ¼-inch thick or less. Use a four-inch cookie cutter to cut dough into rounds. Re-roll dough scraps and continue cutting until you have 10 rounds.
Gently press one round of dough into each muffin cup. Line the bottom of each muffin cup with the spinach, tomato, feta and cheese, dividing the ingredients evenly between the 10 cups.
Whisk together the half-and-half, eggs, salt and pepper in a medium bowl. Divide the custard evenly between the 10 quiche.
Bake for 25 to 30 minutes, until quiche are firm and crust is lightly browned.