KNOWLEDGE IS

WELL-POWER

Mini Quiches with Spinach, Broccoli and Bacon

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Makes 12
Eggs
¼ c Milk
1 T Dijon Mustard
½ t Salt, Kosher
1 t Avocado Oil
Shallot, minced
4 oz Spinach, chopped
1 small Red Bell Pepper, small dice
1 c Broccoli, cut to small florets
1 c Asparagus, trimmed and ¼ inch sliced
Pie Crusts, preferably organic
Pan Spray
3 slices Bacon, roasted until crisp and crumbled
2 small Avocado, diced
Preheat an oven to 350 degrees
Place eggs, milk, Dijon, and salt in a blender and run on low until well combined (30 seconds). Heat avocado oil in a sauté pan on a medium heat. Add the shallot, Spinach, bell pepper, broccoli and asparagus to the sauté pan and cook until veggies are tender (2-3 minutes). 
Spray mini muffin pan lightly with pan spray. Dust your cutting board with a little flour. Using a floured rolling pin, roll out the pie crusts until they are about half the thickness of a typical pie crust (make sure to flip the dough and re-flour the surface as needed to ensure they do not stick to the cutting board). Cut rounds out of the dough about ¼ inch larger than the muffin cups (round cookie cutters work well). Using your fingers, gently mold each mini crust into the sprayed muffin cups.  Pour about 3 tablespoons of the egg mixture into each dough lined muffin cup. Top each cup with 2 tablespoons of the vegetable mixture. 
Place the completed muffin pan in the oven and bake for 8-10 minutes or until egg is set. 
Remove from the oven and allow to cool for about 5 minutes. Remove the mini quiches from the muffin pan and place them on a platter. Top each one with a sprinkle of the crumbled bacon and diced avocado.