Saturday, March 26, 2011

Correction to the Sun-dried Tomato and Spinach Quiche Tartlets

I posted an excerpt from the entertaining book I'm writing, several days ago. Included in the "Spa Opulence Party Planner" a recipe for Sun-dried Tomato and Spinach Quiche Tartlets. I tested the recipe on Thursday and had to make some alterations. I'm including the modified recipe in this post and pictures of how I made the mini quiches. I hope you try the recipe--they are yummy! In fact, the quiches did not last long in our house.
First modification: only needed one pie crust and 2 1/2" round cutter instead of 1 1/2". I tried a 3" but it was too big.  However, you might have to adjust the size of round depending on the size of your mini muffin tin.
I increased the spinach by 1 cup.
I think it works better to add the cheese, spinach, and sun-dried tomatoes first,
then add the egg mixture. 
I added the cheese on top of the egg mixture on a couple of these,
 then realized it filled better to add the egg last.
Here are the finished quiches out of the oven.
They did not last long past this stage (barely, made it to a plate).

Sun-dried Tomato and Spinach Quiche Tartlets
Pre-made Pie dough (enough for one 9 inch crust)
1/2 cup finely snipped sun-dried tomato 
3 eggs, slightly beaten
3/4 cup half-and-half
2 1/2 cup spinach, loosely torn
1 clove garlic, minced
1/2 teaspoon salt
Dash ground black pepper
Dash nutmeg
Dash cayenne
3/4 cup finely shredded swiss cheese 
Olive oil, for saute pan
Preheat oven to 400 degrees F. 
Over medium heat, drizzle one tablespoon olive oil in a saute pan. Add spinach, garlic and a pinch of salt to pan, saute until spinach is wilted. Set aside.
Roll out pie crust, then using 2 1/2-inch round cookie cutter, cut 24 rounds. Press each round into the cup of a mini muffin tin and set aside.
In a medium bowl, mix together eggs, half-and-half, nutmeg, salt, and pepper. 
Distribute equally the spinach, sun-dried tomatoes and swiss cheese between the cups. Next, spoon egg mixture on top of spinach evenly into pie shells (about 1 1/2-2 tablespoons per cup). 
Bake for approximately 18-20 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Cool for 10 minutes.
Makes 24.
Make-ahead directions: Prepare and bake tartlets one day ahead. Store tartlets in an airtight container and refrigerate. On the day of event, place tartlets on a baking sheet and bake in a 300 degrees F oven for approximately 10 minutes or until heated through.

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