Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

tablespoon olive oil

3

cups chopped fresh spinach

2

eggs

1/2

cup heavy whipping cream or half-and-half

1/2

cup shredded Italian cheese blend (2 oz)

1/8

teaspoon black pepper

3

tablespoons chopped green onions

Preparation

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.

In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.

In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.

Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.