Gluten free spinach mini quiches

Ingredients:

1/2 container Pillsbury Gluten Free refrigerated pie and pastry

dough 

2 eggs 

1/2 cup half-and-half 

1/3 cup grated Parmesan cheese 

1/2 teaspoon garlic salt 

1/4 teaspoon pepper 

1 box (9 oz) frozen chopped spinach, thawed, squeezed to

drain 

3 tablespoons chopped green onions (3 medium) 

Directions:

Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough 1/4 inch above edge of cup. 

In medium bowl, beat eggs. Stir in half-and-half, cheese, garlic salt and pepper. Stir in drained spinach and green onions. Spoon about 1 tablespoonful mixture into each crust-lined cup. 

Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack. Serve warm or cool. Store covered in refrigerator.