Spinach Quiche Bites

Ingredients

• 14.1 oz pie crust dough refrigerated softened (2 Count)
• 2 slices bacon 
• 0.3 cup spring onion chopped
• 2  eggs 
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon salt 
• 0.1 teaspoon nutmeg 
• 9 oz spinach frozen thawed chopped
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• whisk
• wire rack
• muffin liners

Directions

1. Heat oven to 375°F.
2. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
3. Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp.
4. Drain on paper towels.
5. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
6. Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture.
7. Add onions and spinach; mix well. Divide mixture evenly among crust-­lined cups.
8. Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife.
9. Serve warm or cool. Store in refrigerator.