An appetizer that everyone can enjoy. Make ahead of time and freeze for a quick warm up at the last minute.
Made with Pamela’s Bread Mix.
- 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
Yield: 50-75 mini tart shells, depending on thickness
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. Use a tart tamper or your hands to push into mini muffin pans, squeezing up the sides. Alternatively, you can roll the dough into a ball and press into the pan with either a tart tamper or your fingers.
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.