Jumbo Muffin Spinach Quiche

cooking spray
9" refrigerated pie dough, thawed
1 TB butter
4-6 sun dried tomatoes, chopped
1 cup fresh spinach, chopped
1 TB minced shallot
4 large eggs
2 large egg whites
2 TB fat free half & half
3 oz (3 slices) sharp provolone (or your favorite) cheese, shredded or cut into small pieces.

1) These will keep for a week in refrigerated in a resealable bag. They also freeze well, just wrap in foil and then put in bag.

2) If you plan to refrigerate them, and reheat before eating (though they can be eaten cold) you can pull them from the oven 5 minutes early when the centers are still loose so that when they get reheated they do not have a rubbery texture.

Preheat oven to 350. Spray muffin tins with cooking spray. Unroll thawed pastry dough. Use round cutter (I used a large-mouthed canning jar lid) to cut 6 circles from the dough about 3-4" diameter. Press circles into muffin tin bottoms and bake for 8-10 minutes. Remove from oven and set aside.

In microwave-safe mixing bowl, add butter, sun dried tomatoes, spinach and shallot. Microwave on high for about 1 minute. Mix well. Allow to cool for 5 minutes.

In same mixing bowl, add 4 large eggs, and 2 egg whites. Whisk well. Add 1/2 & 1/2 and shreds of cheese. Whisk again well. Microwave egg mixture on high in 45 second intervals 3 times, removing to mix well between sessions. Mixture should turn a bit lumpy. This step helps the insides of the quiches to cook thoroughly when baking and keeps the cheese and vegetables from sinking straight to the bottoms of the muffin tins.

Divide mixture evenly amongst the tins (mine worked out to 1/2 cup per tin exactly.) Bake for 15-20 minutes or until lightly browned AND toothpick comes out clean. Allow to cool. Serve with homemade salsa and enjoy!

Serving Size: 6 jumbo muffin sized quiches

Number of Servings: 6

Recipe submitted by SparkPeople user JINX6543.