Directions:
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
Roll out the pie crust or puff pastry and cut it into circles to fit the muffin tin cups. Press the dough into each cup to form little shells.
In a skillet over medium heat, sauté the chopped onion until translucent. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Stir in the sautéed spinach and onions, along with the shredded cheese.
Pour the egg mixture evenly into the prepared pastry shells, filling each about three-quarters full.
Bake for 20-25 minutes or until the egg is set and the tops are golden brown.
Allow the quiches to cool for a few minutes before gently removing them from the muffin tin. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal per quiche | Servings: 12 mini quiches
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