Miniquiches de espinacas

Ingredientes

• 3 to 4 slices bacon
• 8 ounces frozen chopped spinach (thawed and excess water squeezed)
• 2 cloves garlic, minced
• 3 large eggs
• 1/4 cup half-and-half or heavy cream
• Kosher salt and pepper to taste
• 2 store-bought refrigerated pie crusts (I use Pillsbury brand, each 14-ounce box comes with two crusts)
• 1/2 cup shredded cheese of your choice (use your favorite, I used Swiss)
• Cooking oil spray (for the muffin pan)

Preparación

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Cook the bacon on a skillet over medium heat. Drain excess fat on a paper towel and dice it into small pieces.

3. 3

   Wipe off some of the bacon fat from the skillet, leaving behind about 1 to 2 tablespoons on the skillet. Over medium heat, sauté the spinach (thawed and excess water squeezed out) for about 2-3 minutes. Then, chop into smaller pieces. Set aside.

4. 4

   In a bowl or measuring cup with a spout, whisk the eggs along with heavy cream or half-and-half, ¼ teaspoon Kosher salt and a few grinds of black pepper.

5. 5

   Roll out the pie dough. Cut smaller rounds from the pie dough to fit each cavity in the muffin pan. I cut mine to 2.5 inches in diameter (use a round cookie cutter), and they fit perfectly. Lightly spray the muffin with cooking oil spray and. Lightly press the dough against the sides and bottom.

6. 6

   Evenly divide the shredded cheese, cooked bacon, and cooked spinach into each crust. Then, pour the egg mixture evenly across. Do not overfill.

7. 7

   Bake for about 23 to 25 minutes until golden brown and cooked through. Let cool for 5 minutes (it will start deflating a bit as it cools). Serve and enjoy!