July 12, 2016

Mini Quiche Florentine

On the Menu Today~
Mini Quiche Florentine

Perfect for entertaining,
great for breakfast or brunch and
makes a fantastic dinner option.
Serve Mini Quiche Florentine anytime~

Mini Quiche Florentine

  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1 cup frozen chopped spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded Swiss cheese
  • 2/3 cup bacon, cooked and finely chopped
  • 3/4 teaspoon salt
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 packages refrigerated pie crust
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Place eggs and cream in a large mixing bowl and whisk until well combined.
  3. Add spinach, cheeses, bacon, salt and thyme; mix well.
  4. On a lightly floured surface, roll out each pie crust to about 1/4-inch thickness.
  5. With a circular 3 "cookie cutter, cut out circles from the pie crust dough.
  6. To keep your cookie cutter from sticking to the pie crust dough, dip it occasionally in flour.
  7. Press each pie crust circle into the mini muffin pan.
  8. Use a fork to flute the edges at the top or take a sharp knife and level it off.
  9. Fill each mini pie with the quiche filling to just below the top of the pie crust.
  10. Bake for 20 to 25 minutes.
  11. Remove from oven and allow to cool slightly.
  12. Garnish with a shaving of Parmesan cheese and snipped chives.

Egg, Cheese, Quiche, Spinach, French, Bacon
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