Thursday, May 5, 2011

Mini Spinach Appetizer Quiches

A couple months ago I posted the recipe for mushroom appetizer quiches. Today I made a batch of mini spinach quiches. I am going to serve these at a wine, cheese and appetizer party which we’re going to be hosting in a little over a week’s time. To make them, I use my Nordic Ware tartlette pans—the same pans I used to make my peach streusel tartlets which I wrote about on Monday. What I really like about these spinach quiches—besides the taste—is that they can be baked in advance, frozen and then reheated right before serving. They taste like they were freshly baked! Any kind of party prep that can be done in advance, I say, is wonderful. Here’s the recipe:

Mini Spinach Appetizer Quiches


Pastry for a 2-crust 9-inch pie
1 10-oz. pkg. frozen, thawed and chopped spinach
1 large onion, chopped
2 T. butter
2 large eggs
1 cup heavy cream
½ tsp. salt
¼ tsp. black pepper
1 ½ cups grated Swiss cheese (or a combination of Swiss and Provolone cheeses)

Divide pie crust among two 12-cavity tartlet pans. Set aside. Defrost the spinach. Preheat the oven to 375 degrees Fahrenheit. Sauté the onion in butter. When the onions have become translucent, remove from heat. In a medium-sized bowl, beat the eggs and cream until smooth. Add to onions. Add the salt and black pepper. Mix well. Drain any excess water from the spinach. Then mix the spinach and one cup of the Swiss cheese into the egg and onion mixture. Then divide evently into 24 tartlet shells. Top mini quiches with remaining half cup of Swiss cheese. Bake for about 30 minutes or until center of quiches is set. Do-ahead tip: can freeze and reheat (10-12 minutes at 350 degrees) before serving.

These mini quiches also make perfect additions to brunches and breakfasts, and any time you’re serving appetizers at a dinner party. If you make them, I am sure you and your guests will like them!

Happy quiche-making!


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