1 (14 oz.) box refrigerated pie crust
1 c. finely chopped baby spinach
1 c. fontina cheese, finely shredded
1/3 c. red bell pepper, finely chopped
3 Tbsp. green onion, minced
3/4 c. half and half (not fat free)
3 large eggs
1 teas. Dijon mustard
1/2 teas. garlic powder
1/2 teas. seasoned salt
1/2 teas. ground black pepper
GARNISH: ground red pepper, chopped fresh thyme
Preheat oven to 350 degrees.
Spray a 24 count mini muffin pan with nonstick cooking spray.
On a lightly floured surface, unroll each pie crust. Using a 2 3/4" round cutter, cut 12 circles from each pastry.
Press pastry into the bottom and up the sides of each muffin cup.
In a medium bowl, combine spinach, cheese, red bell pepper, and green onion. Divide spinach mixture evenly among the prepared muffin cups.
In another medium bowl, whisk together half-and-half, eggs, mustard, and seasonings. Divide egg mixture evenly among muffin cups, spooning over the spinach mixture.
Bake for 15-20 minutes, or until set. Let cool in the pan for 2 minutes. Remove from pan and serve warm.
Garnish with red pepper and chopped thyme, if desired.