Roll each piecrust into a 12inch square; cut each square into 24 pieces.
Shape into balls, and
press into lightly greased miniature muffin pans.
Melt marg in a large skillet over medium heat. Add onions and
parsley; saute until onions are tender.
Add spinach; cook 2 mins. Stir in worcestershire sauce, spices.
remove from heat.
Whisk together eggs and milk until blended; stir in cheese. Add
egg mixture to spinach mixture; spoon evenly
into prepared pans.
Bake at 350 F for 30-35 mins. Remove immediately from pans, and
cool on wire racks. Freeze quiches up to 2 months.
Prep time 15 min. Cook 10 min Bake 35 mins.
NOTE: Thaw frozen quiches in refrigerator; bake at 300F for 10
min or until thoroughly heated.