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Mini Quiche à la Florentine
Mini Quiche Florentine are perfect to serve as an appetizer, for breakfast or brunch, or to serve alongside a salad as a light lunch option. Fast and easy to make, give Mini Quiche Florentine a try next time you’re looking for something new to make.
What is a Quiche?
Quiche [KEESH] This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings, and various other ingredient such as onions, mushrooms, ham, shellfish of herbs.
What does à la Florentine mean?
French for “in the style of Florence (Italy),” and referring to dishes (usually eggs and fish) that are presented on a bed of spinach and topped with Mornay Sauce. A “Florentine” dish is sometimes sprinkled with cheese and browned lightly in the oven. The Italian term is alla Fiorentina.
Mini Quiche Florentine
- 1 1/2 cups
- 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
- 1 tablespoon
fresh thyme leaves, finely chopped
- 2 packages
refrigerated pie crust
- Preheat oven to 350 degrees.
- Place eggs and cream in a large mixing bowl and whisk until well combined.
- Add spinach, cheeses, bacon, salt and thyme; mix well.
- On a lightly floured surface, roll out each pie crust to about 1/4-inch thickness.
- With a circular 3 “cookie cutter, cut out circles from the pie crust dough.
- To keep your cookie cutter from sticking to the pie crust dough, dip it occasionally in flour.
- Press each pie crust circle into the mini muffin pan.
- Use a fork to flute the edges at the top or take a sharp knife and level it off.
- Fill each mini pie with the quiche filling to just below the top of the pie crust.
- Bake for 20 to 25 minutes.
- Remove from oven and allow to cool slightly.
- Garnish with a shaving of Parmesan cheese and snipped chives.