Easy Crust Spinach Quiche in a Muffin Pan
Ingredients for Crust:
3 stick butter [room temperature]
4½ cups flour
½ teaspoon salt
8 tablespoons ice cold water
Ingredients for Filling:
1 bell pepper [red and yellow make good color]
2 package frozen chopped spinach [defrosted and drained]
12 eggs whisked together
1 to 1 ½cup shredded Swiss cheese
Preheat oven to 425°F
Mix flour and salt together in a bowl.
Using a pastry cutter, whisk [pushing straight down on it], or 2 knives, cut butter into flour until butter is
Add 4 tablespoons of ice cold water and mix with a fork until blended completely together.
Roll out dough very thinly, and cut out 12 saucer-sized circles [about 6" round].
Grease a muffin pan and insert each circle into a cup, creasing the dough as needed to fit.
Bake crust for 8 minutes at 425°F. While baking, prepare filling.
Dice bell pepper into very small pieces, and place in bowl. Add spinach. Add 6 eggs, and stir well. Mix
When crust has finished baking, fill each crust cup to the top [there may be left over filling].
Bake in oven at 425°F for 15-20 minutes until edges of crust are lightly brown.