Make Mom’s breakfast in bed memorable this year with these healthy, easy-to-prepare mini-quiches.
1 (14.1 oz.) package refrigerated rolled piecrust
4 large eggs
3/4 c. half-and-half
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/3 c. finely chopped smoked ham
2 Scallions, chopped
1 tbsp. chopped fresh dill
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
Preheat oven to 375°F with oven rack in the lowest position. Unroll one pie crust and cut into 12 (4-inch) rounds using a cookie cutter or edge of a drinking glass. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes in refrigerator.
While chilling pastry, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly.
Bake until puffed and set- approximately 22-25 minutes. Check periodically to avoid over-browning.
(Recipe credit: CountryLiving.com)