2 c. flour
1/2 tsp. salt
2 sticks butter (1/2 lb.), in chunks
4 Tbsp. cold water
2 egg yolks
4 eggs plus 2 egg whites
1 box frozen creamed spinach
2 Tbsp. milk
Grated cheese (optional)
Mix flour, salt. Cut in butter with a pastry blender and combine until mixture resembles coarse meal. Add water, egg yolk. Combine to form a dough. Form dough into a ball, chill 20 min. Makes enough dough for at least 3 dozen mini quiches.
When dough has chilled, take a small bit, roll it into a ball, then press into a pancake. Shape it by pressing into greased mini muffin tins. Fill with a Tbsp. of quiche filling. Top with cheese if desired.
Bake 15 minutes at 425 degrees F.