Crust Ingredients:
1 large egg white
4 Tbsp melted grass-fed butter or coconut oil, cooled 
2 Tbsp water
1 box Simple Mills Artisan Bread Mix

Filling Ingredients:
4 large eggs
1/2 cup cooked and drained spinach (you can use fresh or frozen and defrosted)
2 Tbsp finely crumbled feta cheese
1/8 tsp garlic powder
1 tsp minced fresh rosemary
1/3 tsp black pepper

PREHEAT the oven to 350°F.

SPRAY or grease a 12-compartment cupcake pan liberally and set aside.

WHISK together the egg white, cooled butter, and water in a large mixing bowl.

ADD the Simple Mills Artisan Bread Mix mix and whisk until evenly combined.

DIVIDE the dough into 12 portions, about 2 Tbsp each.

ROLL each out into a tight ball, then flatten it into a disk.

PLACE it at the base of one compartment of your prepared cupcake pan and use your fingertips to press it into the base and up the sides of each compartment, like a tiny pie crust.

REPEAT with the remaining dough until the entire cupcake pan is filled.

BAKE for 5 minutes, remove from the oven and let cool while you make the filling.

WHISK eggs, and then stir in the spinach, feta, garlic powder, rosemary and pepper.

FILL each pre-baked crust with the egg mixture until just the top of the crusts is visible. Do not fill past the top of the crust or else the egg mixture will spill over and make it very difficult to remove each mini quiche from the pan

BAKE for 14-16 minutes, until egg filling has risen and the edges of the crust turn slightly golden

COOL in the pan until you can safely touch the quiches

REMOVE from the pan and transfer to a wire rack to cool completely before serving