- Prepare Creamy Wild Rice Soup Mix according to package directions using water. Cool. Reserve 2 cups for another use.
- Meanwhile, in large skillet, heat Roasted Garlic Infused Oil over medium-high heat. Add spinach, Onion Onion™ Seasoning and cayenne pepper, if desired. Sauté until spinach is wilted and liquid is evaporated. Cool slightly.
- Preheat oven to 425°F. Add cooled spinach, sifted baking mix, eggs and cheese to remaining soup mixture. Stir well to combine.
- Generously grease 2 (24-count) mini muffin pans with softened butter. Divide mixture among muffin wells. Bake 15 minutes or until toothpick inserted in center comes out clean. Let stand in pan 2 minutes; gently run knife along edge of quiches to release. Serve warm.
Makes about 40-44 mini quiches.
Make ahead: Prepare through step 4 up to 2 days ahead. Cool completely. Refrigerate in an airtight container. Reheat in a preheated 325°F oven 8-10 minutes or until heated through.