Veggie Lover's Mini Quiche Recipe

Name: Veggie Lover's Mini Quiche
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 22 servings
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 1 container (7.5 oz) chive & onion cream cheese spread; 4 eggs; 3 cups fresh baby spinach, chopped (from 5-oz package); 1/2 cup chopped red bell pepper; 1/4 cup sliced green onions; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup finely shredded sharp cheddar cheese (4 oz)

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 container (7.5 oz) chive & onion cream cheese spread
4 eggs
3 cups fresh baby spinach, chopped (from 5-oz package)
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup finely shredded sharp cheddar cheese (4 oz)

PREP TIME 35m	COOK TIME 30m	TOTAL TIME 1h5m
YIELD 22 servings

Instructions

Heat oven to 425°F.
Remove pie crusts from pouches; place flat on work surface.
With rolling pin, roll each crust into 12-inch round.
With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy.
Stir in spinach, bell pepper, green onions, salt and pepper until well mixed.
Stir in cheddar cheese.
Spoon 2 tablespoons filling into each crust-lined muffin cup.
Bake 13 to 18 minutes or until filling is set and crust is golden brown.
Cool in pan 10 minutes.
Remove from pan to serving platter.
Serve warm.
Cover and store leftovers in refrigerator.