Mini Corned Beef Quiche

• 8 frozen mini pastry shells, thawed
• 3 eggs
• 1/2 cup milk
• black pepper to taste
• 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Corned Beef Hash
• 1/2 cup baby spinach leaves, torn
• 1/2 cup shredded sharp Cheddar cheese

1. Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
2. Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
3. Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
4. Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
5. Bake in preheated oven until eggs are set, about 15 minutes.

pastry shells, eggs, milk, black pepper, hormeluae, baby spinach leaves, shredded sharp cheddar cheese

Taken from www.allrecipes.com/recipe/258408/mini-corned-beef-quiche/ (may not work)