Notes from our test kitchen; 1 cup shredded Swiss cheese may be substituted for the feta.

These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated

Servings 48 mini quiches

Ingredients:

1 (15-ounce) package refrigerated pie crusts
2-3 tablespoons butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4  cloves garlic,  finely minced
1 (10-ounce) package frozen chopped spinach, thawed (hand-squeeze out and excess moisture)
3-4 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt (or more to taste, can use white salt)
1/2 teaspoon fresh ground black pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese

Instructions:————————————–

Lightly grease miniature muffin tins/pans.

On a flat surface roll each pie crust into a 12-inch square.

Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).

Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.

In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in spinach and cook for 2 minutes.

Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.

In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.

Add the egg mixture to the spinach mixture; mix well to combine.

Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.

Bake in a preheated 350 degree F oven for 30-35 minutes.

Immediately remove the baked quiche from pans and cool on wire racks.

Serve or freeze for up to 3 months.

you will also find this recipe on www.recipezazz.com

Feel free to substitute other favorite toppings and adjust all amounts, make certain that the feta cheese in on the bottom before layering other ingredients, fresh sliced plum tomatoes takes the place of pizza sauce

Servings 8

Ingredients:

2 (10-ounce) cans refrigerated pizza crust (such as Pillsbury)

1-1/2 tablespoons cornmeal

olive oil (as needed to cover the dough)

1 cup crumbled feta cheese

2 cups shredded mozzarella cheese, divided

3/4 cup sliced pitted Kalamata olives or brine-cured olives of choice

3 firm plum (Roma) tomatoes, sliced thinly

fresh ground black pepper

Instructions:————————————–

Set oven to 450 degrees F.

Coat a large baking sheet/jelly-roll pan with cooking spray the sprinkle with cornmeal.

Unroll the dough portions crosswise into prepared baking sheet, then pat the dough into a 15 x 12-inch rectangle in the pan slightly overlapping the edges.

Pinch the edges of the dough together to seal.

Brush the top of the dough generously with olive oil.

Bake for 2 minutes (450 degrees F).

Remove then sprinkle the feta cheese on top of the partially baked dough, followed by 1 cup mozzarella cheese, olives, then sliced tomatoes.

Sprinkle the sliced tomatoes with black pepper and a little salt.

Top with remaining 1 cup mozzarella cheese.

Bake an addition 12 minutes.

Notes for our test kitchen; the longer the olives are left in the brine the stronger they will be,  for spicy flavor add in some cayenne pepper, these are great to serve at a party and the complete recipe may be doubled to yield 6 cups

Yield 3 cups

Ingredients:

1 (8 ounce) jar large ripe black olives, drained (or assorted)

1 (7-ounce) jar Kalamata olives

1 (7-ounce) jar large pimiento-stuffed green olives

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried Italian seasoning

1 garlic clove, coarsely chopped (optional)

Instructions:

Whisk together the olive oil with balsamic vinegar and Italian season and if using the cayenne pepper and chopped garlic.

Add in the olives and toss to combine.

Let stand at room temperature for 1 hour.

Cover and refrigerate for 8 or more hours before serving (tossing a few times during chilling).

You will also find this recipe on www.recipezazz.com