Spinach, Brie & Bacon Mini Quiche - cooking recipe

Ingredients

5 Eggland's Best eggs
1/4 cup fat-free half-and-half
1/4 cup skim milk
1/2 cup brie cheese, shredded
1/4 small onion, shredded
1 cup fresh spinach leaves, washed & diced
4 slices turkey bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

Preparation

Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
Wash spinach well and pat dry; chop into small pieces and set aside.
Using a hand-held grater, grate onion and brie cheese.
Add spinach, bacon, onion, and brie to egg mixture and blend well.
Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
Allow to cool for 5 minutes before serving.
Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.