Mini Spinach Quiches

• 1 (10 oz.) pkg. flaky refrigerator biscuits
• 3 Tbsp. cornstarch
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. milk
• 1 egg, lightly beaten
• 1 c. grated Swiss cheese
• 1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained

1. Separate each biscuit into 3 layers.
2. Fit layers into 30 (1 3/4 x 1-inch) mini muffin pan cups.
3. In a 2-quart saucepan stir together cornstarch, nutmeg, salt and pepper.
4. Gradually stir in milk until smooth.
5. Stirring constantly, bring to a boil. Gradually stir about 1/4 cup of the hot cornstarch mixture into the beaten egg until blended.
6. Stir egg mixture into the remaining hot mixture in pan.
7. Cool.
8. Stir in cheese and spinach.
9. Spoon about 2 teaspoons spinach mixture into each tart (should be full). Bake in 400u0b0 oven 15 minutes or until lightly browned.
10. Remove from pans and serve.
11. Quiches may be frozen in tightly covered container for 1 month.
12. Bake frozen quiches 15 minutes at 400u0b0.

flaky refrigerator, cornstarch, ground nutmeg, salt, pepper, milk, egg, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718210 (may not work)