Mini Spinach Quiche

• 1 (15-oz.) pkg. refrigerated pie crusts (2 crusts)
• Shredded Swiss Cheese (about a cup)
• Finely chopped Red Onion (about 1/4 large onion)
• 1 – 10oz. box of frozen spinach, thawed and squeezed of all excess liquid
• 1 tsp. minced garlic
• 1 – 4oz. can mild green chilies, drained
• 3 large eggs
• 3/4 cup reduced fat milk
• Salt & Fresh Ground Pepper

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

Unfold 1 pie crust; press out fold lines; place crust on cutting board. Using a 2-1/2 inch round cookie cutter, cut 6 circles. Repeat with remaining pie crust. You will have 12 circles from both pie crusts. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.

Sauté the onion, garlic, spinach & green chilies over medium heat until cooked through, about 5 minutes. Season with salt & pepper.

Place 1 Tbsp. shredded cheese in each cup, top each with a scoop of the sautéed veggies.

In a 2-cup measuring cup; combine eggs, milk, salt and pepper; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.

Bake at 375 degrees for 25 to 30 minutes or until golden brown. Lift quiches from cups with tip of knife and let cool slightly on wire racks. Serve with salsa.