Free shipping on all orders over $25.

Quiche Lorraine and Florentine Appetizers
  • Gluten-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Quiche Lorraine and Florentine Appetizers

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.

Ingredients

    Yield: 50-75 mini tart shells, depending on thickness

      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. 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.

  • Sort By: Date - Newest First

1 Item(s)

phoebe 03/63/2015 03/05/2015
Hi, I'm about to use this recipe, and I need 30 quiche, does anyone know the yield of this recipe?
0
0
Reply
    • It yields 50-75 mini tarts, depending on the size. I know it is a little late now, but some people may find this helpful.
      Reply
      0
      0
Show more comments (-4) Hide comments

1 Item(s)

What kind of abuse are you reporting?
    Please, wait...

    CPG.IO/Pamela’s Orders Department. 1150 N. Swift Road BLDG. A Addison, IL 60101, US, Phone: 866-764-4605