Mini Spinach Quiche - total time 1 hour

I love breakfast foods, love.  Savory or sweet.  Morning or night.  I am down for some pancakes, eggs, breakfast sandwiches, muffins, doughnuts, hash browns... okay, I am getting hungry again.  So I have been planning on making a quiche for a while now.  But after my husband kept calling frittatas "egg pies" that making quiche for dinner might seal the deal on no more breakfast for dinner.  (I got him to admit that frittatas are more like omlettes cut like a pizza, not a pie.)  

Thankfully, he liked it.  So I will continue to sneak breakfast for dinner meals into our menus!

So you could make one big quiche or little ones in a muffin pan.  The little ones are definitely cuter... but I couldn't stop eating them!  Just one more...  ha!  The crust if flaky, the egg is fluffy, and the spinach and feta are savory.  Yum!  It kind of just melts in your mouth.  Also with the mini sized ones... forks are not required... just three bites and you'll be looking for the next one.


Crust
1 cup flour
1 tsp salt
.5 cup cold butter, cubed
3 tbsp cold water

Quiche
5 eggs
.5 cup cream
2 cups spinach
1 green onion
3 garlic cloves
.5 cup feta
salt and pepper

1.  Cut butter into salted flour.  Once flour starts forming small chunks, begin adding water one tablespoon at a time and continue to combine.  Dough will start to bind together.  Form a ball, wrap in plastic wrap, and place in fridge for 30 minutes.
2.  Preheat oven to 350 degrees.  Saute green onions and garlic in butter for one minute.  Add spinach and remove once wilted.  In medium mixing bowl, beat together eggs and cream.  Add rosemary, salt and pepper.
3.  Roll out pastry dough into either small amounts or roll all of the dough flat and cut out circles.  Spray cupcake pan with olive oil and place dough in each tin.
4.  Scoop spinach and onion mixture into the crust cups evenly, then pour egg mixture over top.  Sprinkle some feta on top and bake for 20 minutes.