Mini Spinach Quiche

(makes 48 triangles)

Ingredients

Crust (makes enough for four mini tarts)
1 1/2 cups flour
pinch of salt
6 tablespoons of unsalted butter, cut in small pieces
1 egg
3 to 4 tablespoons of water

Filling
3 large eggs
Salt and pepper, just to season
Heavy cream
1/2 cup finely grated Gruyere
10-ounce bag of fresh spinach or baby spinach, cooked and chopped (I steamed mine)
1 small onion, finely chopped and sauteed

Preparation

Preheat oven to 350. Spray four mini tart pans very well with baking spray, and place them on a sheet pan.

Mix flour and salt together in medium bowl. Add butter, egg, and 3 tablespoons of water. Mix by hand or with a pastry blender until dough comes together. Add another tablespoon of water if needed.

Divide dough into four pieces. Press each piece into bottom and up sides of mini tart pans.
In a small bowl (or liquid measuring cup) whisk the eggs with the salt and pepper. Add enough cream to equal 1 1/2 cups of liquid.

Sprinkle Gruyere in each mini tart pan. Top with spinach and onions.

Carefully pour a little bit of egg filling into each tart pan, and let it settle among the spinach, onions, and cheese. Then go back and add more filling to each pan until custard reaches just below the top of the crust.
Carefully transfer the sheet pan to the preheated oven. Bake for 15 to 20 minutes. To check for doneness, give the sheet pan a little shake and see if the egg has set. You can also press down on the egg to see if it is firm. The tops should be golden brown.

Remove tart pans from sheet pan and place on cooling rack.

These can be served hot or at room temperature. If serving hot, let quiche cool enough to handle, and then remove them from the tart pans. Cut each quiche in quarters and then cut each quarter in thirds for party-size triangles. The quiche can be refrigerated and then served at room temperature the next day. It can also be reheated in the oven or microwave.
 
-Delicious Dishings