Mini Spinach Quiche

Ingredients:

½ tablespoon Salted Butter
¼ cup thinly sliced shallots
3 large eggs
2/3 cup heavy cream
½ teaspoon salt
1/8 teaspoon ground red pepper
30 frozen mini phyllo cups
1 ½ ounces finely grated Cheddar Cheese
2 ounces frozen chopped spinach, defrosted and squeezed dry (from a 10-ounce block)

Method:

1. Preheat oven to 350 degrees.
2. Melt butter in a small skillet over medium heat. Saute shallots until soft and translucent. Set aside.
3. Whisk together eggs, cream, salt and ground red pepper. Set aside.
4. Place phyllo cups in wells of mini muffin pan(s). Evenly divide shallots, cheese and spinach in cups.
5. Pour egg mixture into cups until full. (You may have a bit of egg mixture left over.) Bake for 15 minutes.
6. Serve warm or at room temperature.

Source: Kerrygold USA

Lunch, Cheese, Dinner, Breakfast and Brunch, Appetizers and Snacks