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MINI QUICHE FLORENTINE
This month, Pamela shows you how to make Mini Quiche Florentine, a great appetizer for any type of event. Use the crust technique for any quiche filling, such as Quiche Lorraine.
You will need the following Pamela’s product: All-Purpose Flour Artisan Blend.
Assemble pastry ingredients
8 TBSP shortening, cold
8 TBSP butter, cold and cubed
⅓ cup + 1 TBSP cold water if necessary
3 cups All-Purpose Flour Artisan Blend (430 gr.)
1 tsp salt
Mix flour and salt in the bowl of stand mixer or food processor bowl.
Add cold butter and shortening.
Mix until dough looks like peas in the flour.
Add ⅓ cup water; mix until it comes together, if too dry add additional tablespoon of water, 1 tsp at a time. Dough will come together.
Divide dough into 2 pieces: flatten and roll into a 5-inch square (a dough scrapper or ruler will help form straight edges).
With a knife, cut 5 equal stripes of dough, quarter turn and cut 5 more strips. You will end up with 25 square plugs of dough. Wrap second piece and keep cool while working with first half.
Spray mini muffin pans well and fill with plugs of dough (you will have one left over for filling in thin spots if necessary).
Using a tamper, muddler or the flat round end of a tool; dip end in Artisan flour, then press and wiggle and/or twist, and the dough will come up around the tool. (Be gentle when doing this, you want the dough cup to stay whole and have a solid bottom.)
Repeat with all the dough. Cool in refrigerator to set-up while processing the second square of dough. Crusts should be cold before filling. These may be made days ahead if kept wrapped and cold.
Assemble quiche liquid ingredients:
1½ cup cream
¾ tsp salt
¼ tsp pepper pinch of nutmeg
pinch of cayenne
Mix all ingredients together completely and set aside or refrigerate until ready to use.
Assemble Florentine filling ingredients:
6 oz. (4 ½ cups) fresh spinach
¼ cup finely grated Swiss cheese
¼ tsp grated nutmeg
To steam the spinach: heat 2 TBSP water in a large frying pan on med./high heat, add the spinach and the lid, and cook 2 to 3 minutes until completely wilted. (Spinach may be steamed in microwave as well.)
Strain, squeeze excess water from spinach and chop finely; should equal ½ cup.
Mix quiche liquid with the spinach, nutmeg, and cheese.
Fill unbaked cups with 1 TBSP filling.
Bake in the lower third of a preheated 375° oven for 20 to 25 minutes.
Cool on a wire rack before removing from pan; use a sharp knife to loosen quiche around the edges.
If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.
Print the recipes here:
Mini Quiche Florentine
Mini Quiche Lorraine