Mini Cheese Quiche

Mini Cheese Quiche

Linda Turco

Makes 24 in a mini muffin pan

Crust:     

8 ounces Philadelphia cream cheese

1 stick butter, softened

1 cup flour

               

Filling:    

2 eggs

1 cup heavy cream (you can use ½ cup milk and ½ cup heavy cream)

¼ cup finely minced green onions (scallions)

½ tsp. kosher salt

1/8 tsp. black pepper

1 cup grated Jarlsburg, Gruyere or Swiss Cheese

pinch of nutmeg

Optional additions:  1/2 lb. crisp bacon

                                 1 cup  chopped fresh baby spinach

Crust:

Blend together ingredients to make a stiff paste. Divide evenly into a 24 mini muffin pan, approximately 1 Tbls. in each. Press dough into bottom and sides of the muffin pan. (You do not need to use paper liners).  Crust can be made a day ahead.

Filling:

Beat together egg, cream, onion and seasonings. Pour egg mixture into the muffin pan. Sprinkle with the grated cheese and then sprinkle with either the bacon or spinach or both.  If using frozen spinach, make sure that you have thoroughly drained it to remove the excess liquid. 

Bake at 375 degrees for 25 minutes or until golden.