Need a Recipe- Little Spinach Cups?

[jessinthekitchen]

I need a community fair on Saturday and an elderly lady that I've never met in my entire life came up to me and said, "I was going to call you! I was at a show years ago and you made these little spinach cups? I want that recipe."

I just started in March so it wasn't me...but I did tell her that I would find her the recipe, print it out and mail it to her.

I've searched on PC's site, (the main site and CC) and I've searched on the Recipe files here.. anyone have this recipe?

 

[DebbieJ]

This is the only one I can think of that might be similar:Savory Vegetable Mini Quiches
Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini

1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
Dash of ground black pepperDirections: 1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.
2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.
3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Yield: 24 appetizersNutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 gDiabetic exchanges per serving (1 mini quiche): 1/2 starch, 1 fat (1/2 carb)Cook’s Tips: When using the Scalloped Bread Tube to cut out the pastry, start on the outside edge of the crust. Cut nine pastry pieces as close to each other as possible, then cut three pastry pieces from the center. If necessary, roll crust out just enough to accommodate the three center pieces.The Small Scoop is a practical tool for filling tart shells, scooping cookie dough, making melon balls and forming meatballs.Choose green onions with crisp, bright green tops and firm white bases. Store them, unwashed, in a plastic bag in the refrigerator for up to 5 days.© 2010 The Pampered Chef used under license.
The Pampered Chef

 

[jessinthekitchen]

Thanks. I'm going to just print that out and mail it to her. I'll just stick a note in there that that was all I could find and if she needs anything else in the future not to hesitate to contact me. LOL!