Yield: 1 Servings
|\N \N||Sufficient Pastry for 9-inch double crust pie|
|1 pack||(300 g) frozen chopped spinach, thawed, squeezed dry|
|1 cup||Shredded Swiss cheese|
|6 slices||Crisp crumbled bacon|
|¼ cup||Chopped onion|
|1½ cup||Undiluted Carnation Evaporated Milk|
|2 tablespoons||Butter, melted|
|1 tablespoon||Grated Parmesan cheese|
Roll out pastry; cut into twelve circles. Set each circle loosely into large 3-inch muffin cup; chill. Toss together spinach, Swiss cheese, bacon and onion; spoon into pastry shells. Place e. milk, eggs, flour, butter and salt in blender container. Cover and blend until smooth. Pour over cheese mixture in shells; sprinkle with Parm. cheese. Bake in 375 oven 30 to 35 min. or until set. Makes 1 dozen.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Feb 26, 1997.