Mini Quiche

Ingredients:

• 3 pie crust rounds
• 3 eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• cooking spray
• 1/2 cup cooked spinach (excess water removed, coarsely chopped)
• 1/4 cup roasted red bell peppers (finely chopped)
• 3 tablespoons feta cheese (crumbled)
• 1 teaspoon fresh dill (minced)
• 1/4 cup ham (diced)
• 1/3 cup Swiss cheese (shredded)
• 1 tablespoon fresh parsley (minced)
• 1/4 cup bacon (cooked and crumbled)
• 1/3 cup cheddar cheese (shredded)
• 2 tablespoons green onions (sliced)
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Instructions:

1. Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
2. Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
3. Press each circle of pie crust into the holes in the muffin tin.
4. In a medium bowl, whisk together the eggs, cream, salt and pepper.
5. Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
6. Divide the ham, cheese and parsley between 8 muffin cups.
7. Divide the bacon, cheese and green onions between 8 muffin cups
8. Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
9. Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.