Spinach & Asiago Mini Quiche
This mini quiche made with spinach and fresh Asiago PDO cheese is perfect for breakfast or as an appetizer.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 Pie Crust
- 2 Large Eggs
- 1/2 c . Heavy Cream
- 1/4 c . Shredded Aged Asiago Cheese PDO
- 1/2 c . Fresh Spinach, chopped
- Kosher Salt & Black Pepper, to taste
- Cooking Spray
Preheat oven to 350 degrees.
Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a mini muffin tin). You may need to re-roll the dough several times.
Generously spray a nonstick mini muffin tin with cooking spray and place each circle in each section of a and press down along the bottom and sides. (I use my mini tart shaper from Pampered Chef).
In a medium sized bowl, whisk together the eggs, heavy cream, Asiago cheese, spinach, salt and pepper.
Pour the egg mixture into the crust lined muffin tin until it reaches the top. (I found it easier to add the egg mixture to a measuring cup and pour it in that way).
Place the muffin tin in the oven and bake 15-20 minutes or until the egg mixture puffs up and is lightly brown. Remove from oven and serve while hot. If needed, use a plastic knife to help loosen the quiche from the pan.