Quiche Lorraine and Florentine Appetizers

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An appetizer that everyone can enjoy. Make ahead of time and freeze for a quick warm up at the last minute.

Quiche Lorraine and Florentine Appetizers

Quiche Lorraine and Florentine Appetizers

Ingredients:

    Crust
  • 1 recipe Pamela's Easy Pie Crust from Pamela's Gluten-Free Bread Mix
  • Quiche Filling
  • 3 eggs
  • 1 cup cream
  • 1 cup milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Divide filling in half to make both flavors.
  • For LORRAINE add to 1/2 egg mixture:
  • 1/2 tsp chives finely chopped
  • 2 tbsp finely chopped crispy bacon, about 2 pieces
  • 2 tbsp finely chopped and slowly cooked onion
  • 1/4 cup finely grated Swiss cheese
  • For FLORENTINE add to 1/2 egg mixture:
  • 1-1/2 cup spinach-lightly steamed and chopped finely (see below for method)
  • 1/4 cup finely grated Swiss cheese
  • 1/4 tsp grated nutmeg

Directions:

Crust:

To prepare the dough follow Pamela's Easy Pie Crust instructions (to prepare, do not bake). Divide into two disks and chill in plastic wrap.

For Quiche Lorraine:

Mix 1/2 of total quiche filling with all of the Lorraine mixture. Set aside.

For Quiche Florentine:

To steam the spinach: put 2 tablespoons water in frying pan, turn on the heat, add the spinach, on goes the lid, 2 minutes, strain, squeeze excess water from spinach and chop finely. Mix 1/2 of total quiche filling with all of the Florentine mixture. Set aside.

Roll out dough in two batches between plastic wrap or parchment. Cut out 2-inch circles. Tamp into mini muffin pans, squeezing up the sides. Fill with quiche filling. If you don't have the mini muffin pans, use the metallic mini muffin cups on a cookie sheet for a slightly larger version. Fill half of the crust cups with Lorraine filling and half with Florentine filling.

Bake in a preheated 375° oven for 15 to 17 minutes, until filling is set and tops are just starting to color.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/quiche-lorraine-and-florentine-appetizers/

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