Spinach Artichoke Muffin Pan Quiches

Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 2 cloves minced garlic
• 1 (14 ounce) can artichoke hearts, drained, rinsed and chopped
• sea salt and fresh black pepper
• 4 loosely packed cups of baby spinach, chopped
• 1 (9×9) sheet puff pastry, thawed
• butter, for greasing the pan
• 4 large eggs
• 1 + 1/4 cups half & half or heavy cream
• 1 + 1/2 cups shredded sharp white cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 3 slices crispy cooked bacon, crumbled

Directions

1. Heat the oil in a skillet over medium heat. Add the onion, garlic and artichokes plus a couple dashes salt and pepper. Cook, stirring often 5 minutes.
2. Stir in the baby spinach and turn off the heat. Allow to cool.
3. On a floured surface roll out the puff pastry to a 12 x 12-inch square. Cut into 12 equal squares.
4. Preheat oven to 400 degrees F. Grease a 12 cup muffin pan and place a square into each one pressing it into the bottom. They won’t fill the entire cup, the corners should just barely reach the tops.
5. In a large mixing bowl whisk the eggs and half & half together. Stir in the white cheddar and parmesan plus 1/2 teaspoon salt and 1/8 teaspoon black pepper.
6. Mix in the cooled veggies. Use a ladle to fill each muffin cup right to the top. Sprinkle each one with bacon. If you have any leftover quiche batter you can cook it in a small ramekin or discard.
7. Bake 20 minutes. Remove and cool on wire racks 5 – 10 minutes. They should pop out of the pan easily. If not, run a butter knife or rubber spatula around them.
8. You can eat them warm or at room temperature. Store leftovers in refrigerator or freeze.