Spinach Quiches

Yield: 4 dozen

Ingredients

• 1  (15-ounce) package refrigerated piecrusts
• 2  tablespoons  butter or margarine
• 1  small onion, chopped
• 2  green onions, chopped
• 1/4  cup  chopped fresh parsley
• 1  (10-ounce) package frozen chopped spinach, thawed and well drained
• 1  tablespoon  Worcestershire sauce
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 3  large eggs
• 1/4  cup  milk
• 1  cup  (4 ounces) shredded Swiss cheese

Preparation

Roll each piecrust into a 12-inch square; cut each square into 24 pieces. Shape into balls, and press into lightly greased miniature muffin pans.

Melt butter in a large skillet over medium heat. Add onions and parsley; sauté until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.

Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.

Bake at 350° for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.

Note: Thaw frozen quiches in refrigerator; bake at 300° for 10 minutes or until thoroughly heated.