Mini Spinach and Cheese Quiches
1 ½ cups spinach (Cook two 9 ounce bags fresh spinach or use frozen spinach, thawed and drained)
12 ounce can evaporated milk
2 tablespoons flour
½ teaspoon salt
½ teaspoon parsley, dried
¼ teaspoon garlic
1 ½ cups shredded cheese (I used a cheddar jack blend.)
Optional (if cooking spinach)
1 to 2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 375 degrees F. Grease a muffin pan.
In a large pan, over medium heat, add 1 to 2 tablespoons olive oil. Add in 1 bag of spinach and when wilted, add the second bag of spinach. Stir and season with salt and pepper. Cook for a few minutes until spinach is completed wilted. Allow to cool.
Stir in cheese.
Pour into greased muffin pan.