This recipe is perfect for a brunchtime picnic or a morning breakfast buffet! Simple, delicious, and beautiful.
Using a pastry brush, generously brush the inside of a muffin tin with melted butter or line with parchment paper baking cups.*
Cut the folded piece of dough into quarters with a sharp knife. Brush a little butter onto two of the quarters, and then lay the other quarters on top of each of these in the opposite direction. This will give you 2 stacks of buttered pastry. Gently press both of these layered pieces of dough into 2 muffin cups. Repeat with 5 more sheets of dough, to make 12 pastry lined cups.
Using the remaining butter, saute the spinach with minced onion until soft. Arrange bits of the spinach mixture into the base of each pastry-lined muffin cup.
Beat the eggs in a measuring pitcher, and then add the cream, salt, and pepper. Pour the egg mixture over the spinach, bacon and cheddar, making sure not to let the egg fill the cup higher than the pastry lining.
Set the tomato halves cut side up onto the top of each quiche. Sprinkle feta around the tomato, and garnish with dried or fresh parsley if desired.
Bake the miniature quiches for 20-25 minutes or until the egg is quite puffy and the pastry is golden brown. Cool on wire racks. Serve warm.
*Note: For easy cleanup, try making these inside Tulip Parchment Liners!