Quiche Florentine 4 eggs, 1 ½ cups heavy whipping cream, 10 ounces frozen chopped spinach , thawed & drained thoroughly, ½ cup grated parmesan cheese, 1 cup diced swiss cheese, 1 cup chopped cooked ham (or 1/2 cup crumbled cooked bacon), ½ teaspoon salt Directions: Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well. Pour into a greased (I use non-stick spray) pie/quiche pan. Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.
Press each pie crust circle into the mini muffin pan, and use a fork to flute the edges at the top. Fill each mini pie with the quiche filling to just below the top of the pie crust. Bake for 20-25 minutes.