2 slices bacon
1/4 cup chopped green onions (4 medium)
1/2 cup half and half
1/3 cup grated Parmesan cheese
1/4 tsp salt
1 - 9 oz box frozen chopped spinach, thawed, squeezed to drain
Heat oven to 375 degrees. Remove 1 pie crust from pouch; place flat on work surface. Roll out slightly. With 2 1/2 inch round cutter, cut 12 rounds. Press each round in bottom and up sides of un-greased mini muffin cup. Repeat with the second pie crust.
In 8 inch skillet, cook bacon until brown and crisp; drain on paper towels. Add onions to same skillet with bacon drippings; cook 2 to 3 minutes, stirring constantly, until tender. Drain.
In a medium bowl, place onions. Crumble bacon; add to onion. Add eggs; beat well with fork. Stir in half and half, cheese and salt. Stir in spinach. Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. With tip of knife, loosen and remove quiches from cups. Serve warm or cool. Store in refrigerator.
May be reheated on a cookie sheet for 10 minutes at 375 degrees.
Source: Green Giant