Mini Florentine Quiche Blossoms   2 minced garlic cloves Pinch Nutmeg ½ small onion (Finely minced) 2 tbsp butter 1 tbsp olive oil ½ tsp Salt ½ tsp pepper 1 c milk Pinch red pepper flakes (optional) 1-1/2 c shredded swiss cheese 6 eggs 8 oz package of chopped spinach (thawed and drained) Philo Dough (one package) Cooking Spray   In a sauté pan melt butter and add olive oil at medium heat.  Once butter stops bubbling add garlic, onions, and pepper flakes (flakes are optional).  Slowly sauté until onions just start to caramelize or take on a slightly golden color – remember to cook slowly, reduce high if needed.  Once onion mixture is due, add spinach to the pan.  Cook the spinach to remove excess moisture about 2-3 minutes.  Stir and add nutmeg, remove from heat and allow it to cool.  Once cooled, move spinach and onion mixture to a bowl and combine with cheese.  Pre-heat oven to 375 degrees.  Meanwhile, in a second large bowl beat eggs, milk, salt, and pepper.   Spray cupcake pan (you may have to work in batch depending on how many pans you have).  Lay out a sheet of Philo dough on a flat surface.  Spray the sheet completely with cooking spray.  Lay another sheet of Philo on top of the other sheet, repeat step for at least 6 sheets.  Once the 6th sheet is completely sprayed, lay one last sheet of Philo on top.  With a sharp knife, cut the sheet into 6 squares.  Please each square in a cup of the cupcake pan.  Allow the ends of the Philo to stick out of the top of the cup.  Place 1-2 tablespoon(s) of spinach mix into each cup.  Pour egg mixture into each cup, no more than ¾ of the way up the cup.  Bake for 20-30 minutes or until eggs have set and cups are golden.  Remove, allow to cool and serve.   Vivid Entertaining The Art of Creative Celebrations