Mini Spinach Quiches

Ingredients

• 1 10 oz pkg flaky refrigerator biscuits
• 3 Tbsp cornstarch
• 14 tsp ground nutmeg
• 14 tsp salt
• 18 tsp pepper
• 1 12 c milk
• 1 egg lightly beaten
• 1 c grated Swiss cheese
• 1 10 oz pkg frozen chopped spinach cooked and well drained

Directions

1. Separate each biscuit into 3 layers
2. Fit layers into 30 1 34 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 14 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 400 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 400