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Recipes

Mini Spinach Quiches

servings: 15
Mini Spinach Quiches

prep time

40

total time

120

ingredients

17

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Mini Spinach Quiches

servings: 15
INGREDIENTS:
ingredients
CRUST
• 2 cups all-purpose flour
• 1 tsp. kosher salt
• 1 stick unsalted butter, cold and cut into small pieces
• 1/3 cup, plus 1 Tbsp. Hood® Sour Cream
• 2 Tbsp. cold water 

FILLING
• 2 garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 2 Tbsp. olive oil
• 10 oz. baby spinach, roughly chopped
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. nutmeg
• 3 eggs, lightly beaten
• 2 tsp. kosher salt
• 1 Tbsp. fresh lemon juice
• 1/2 cup Hood® Sour Cream
• 1/4 cup grated Pecorino Romano or parmesan cheese, plus more for garnish
• 1/4 cup shredded mozzarella cheese
• 1/8 cup toasted pine nuts, optional for garnish 

DIRECTIONS:
directions
Crust*:

In the bowl of a stand mixer with a hook attachment, combine the flour, salt and butter. Mix the butter into the flour on medium speed, until it resembles small beads.
 
Add in the Hood Sour Cream, and continue to mix at medium speed. As the dough starts to form, sprinkle it with the cold water to bring it together. Turn the dough out onto a floured surface and use your hands to knead it into a ball. 

Wrap the ball of dough in plastic wrap, and refrigerate for no less than an hour, and up to a day. 

*For convenience, you can substitute store-bought puff pastry dough for the crust. Roll out and cut according to instructions.

Filling and assembly: 

In a large sauté pan, combine the chopped garlic, shallot and olive oil together, and cook over medium heat until the shallot is translucent. Mix in the red pepper flakes and nutmeg.  Carefully add the spinach to the pan (this can be done in batches), gently tossing it with the shallot and garlic mixture until the spinach has wilted. Take the mixture off of the heat and set it aside to cool. Once the spinach has cooled, transfer the mixture into a large mixing bowl. Mix in the eggs, lemon juice and salt. Fold in the Hood Sour Cream, the grated cheese and the shredded cheese. Set the mixture aside.

Roll the chilled dough out evenly to about ¼ inch thickness. Using a 3 inch round cutter, create dough circles. Any excess dough scraps can be rolled a second time and cut. Using the tines of a fork, prick each dough circle a few times, and then gently press each circle evenly into the cups of a muffin or cupcake tin. 

Pre-heat the oven to 375° F. Refrigerate the dough in the tins for about 15-20 minutes. Fill each dough cup with the spinach filling, and place onto the center rack of the preheated oven. Bake the quiches for 20 minutes or until the edges start to brown and the centers have set. Garnish the cooked quiches with remaining grated cheese and toasted pine nuts. Serve warm.

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