Spinach and Feta Miniature Quiche

Step 1: Lightly grease miniature muffin tins/pans.

Step 2: On a flat surface roll each pie crust into a 12-inch square.

Step 3: Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).

Step 4: Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.

Step 5: In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).

Step 6: Add in garlic; cook stirring for 2 minutes, then add in spinach and cook for 2 minutes.

Step 7: Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.

Step 8: In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.

Step 9: Add the egg mixture to the spinach mixture; mix well to combine.

Step 10: Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.

Step 11: Bake in a preheated 350 degree F oven for 22-25 minutes.

Step 12: Immediately remove the baked quiche from pans and cool on wire racks.

Step 13: Serve or freeze for up to 3 months