CHEF JEFF — ONE BYTE AT A TIME: Spicy Spinach Quichettes

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If you’re planning on hosting a holiday get-together for family or friends and are looking for something different to serve, try the following budget-friendly appetizer that’s bound to have everyone talking.

Spicy Spinach Quichettes

1 tablespoon olive oil

2 cups fresh spinach, chopped

2 scallions, chopped

2 large eggs

1 cup heavy cream

1½ teaspoons original Tabasco brand pepper sauce

1 teaspoon salt

½ cup shredded Cheddar-Jack cheese

1 16-ounce package refrigerated pie crust

Heat oil in 12-inch skillet over medium heat-high heat. Add spinach and scallions; cook until spinach is just wilted, stirring constantly.

Combine eggs, heavy cream, Tabasco sauce and salt in large bowl until well-blended; stir in cheese and spinach mixture.

Preheat oven to 400 degrees.

Grease 24 minimuffin cups. Unroll pie crusts; cut into 24 rounds with 3-inch-round cutter. Press a dough round into each muffin cup. Fill each with egg mixture. Bake 15 minutes or until quiches are golden and puffed.

Yield: Makes 24 miniquiches.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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