Ham And Spinach Quiches
These mini quiches are the perfect bite-sized appetizers for any occasion. Delicately crafted from a savory tart dough, filled with a mixture of spinach, shallots, ham, and Gruyère cheese, these quiches are a delightful combination of flavors in every bite. Baked to a golden perfection, they are sure to impress your guests with their elegant presentation and delicious taste. Serve these delightful treats at your next gathering and watch them disappear in no time!
— Constant Cookbook
Ingredients
- Flour for rolling out dough
- 1 disk savory tart dough (see related recipe at left)
- 1 1/2 Tbs. unsalted butter
- 2 shallots, finely chopped
- 1 cup coarsely chopped baby spinach
- 1 egg
- 2/3 cup heavy cream
- 1/2 tsp. Dijon mustard
- 1/2 tsp. salt
- Pinch of freshly ground pepper
- 2 Tbs. finely chopped red bell pepper
- 1 oz. ham, chopped
- 2 oz. Gruyère cheese, finely grated
Instructions
- <b>Roll out the dough</b>
- On a lightly floured surface, roll out the dough disk into a rough round 1/8 inch thick. Using a 2-inch biscuit cutter, cut out as many rounds as possible. Ease the rounds gently into the cups of 1 or 2 miniature muffin pans. The bottoms of the dough should remain rounded and the edges should be flush with the rim of the pan. Gather the scraps, roll out 1/8 inch thick and cut out additional rounds. You should have 24 lined cups.
- <b>Make the filling</b>
- Preheat an oven to 400&#176;F.
- In a fry pan over low heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Raise the heat to medium-low, add the spinach and cook, stirring constantly, until wilted, about 1 minute.
- In a large measuring cup, whisk together the egg, cream, mustard, salt and pepper. Add the spinach mixture, bell pepper, ham and cheese and stir to combine. Divide the filling among the lined cups.
- <b>Bake the quiches</b>
- Bake until the quiches are puffy and golden brown, about 20 minutes. Let cool in the pan on a rack for about 10 minutes.
- Run a knife around the sides of each cup and carefully lift out the quiches. Arrange on a platter and serve. Makes 24 small quiches.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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