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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

Making Crust:

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

pea sized.

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.

Making Filling:

Dice bell pepper into very small pieces, and place in bowl. Add spinach. Add 6 eggs, and stir well. Mix

in cheese.

Final Steps:

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.


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