Spinach Quichelets

I made these little baby quiches for a work breakfast today. I grew up on this quiche, my mom made it a lot when we were little in a homemade pie crust. I remember eating the leftover crust dough baked into little pieces on a cookie sheet.

This version uses biscuits instead of pie crust, so they're much softer than a pie. Perfect for breakfast!

-3 eggs

-1 cup half and half

-1 cup mixed cheeses (I used half mozerella/provolone blend and half cheddar)

-1 10 oz package of frozen chopped spinach

-1 TBS finely chopped onion

-2-3 tubes of homestyle biscuits (1/2 biscuit per quiche, so you'll need 18 biscuits to do 3 dozen)

Instructions:

-Cook the spinach in the microwave by the package directions. Drain WELL (Ball it up and squeeze!)

-In a bowl, beat together eggs and half and half.

-Add cheese, spinach, and onion, stir to combine.

-To assemble, cut each biscuit in half, and roll it out very thin. Place each biscuit in a mini-muffin tin and put 1.5 Tbs of quiche filling inside the biscuit. Stir the filling often during assembly so all the solid ingredients don't sink to the bottom.

*It worked best for me to roll out each biscuit , stretch it across the muffin cup, and then use the teaspoon full of filling into the middle to press the dough down into the pan into a cup shape.

-Bake at 350 degrees for 10 minutes uncovered, then place foil on top and bake for another 10 minutes.

Yields about 3 dozen, I only made 2 dozen and then poured the rest into a ramekin and made a full size crustless quiche for dinner.

Credit goes to mom!