Ham and Spinach Quiches
Stay one step ahead and line the miniature muffin pans with dough. Wrap the pans tightly with plastic wrap and freeze for up to 1 month. Let thaw at room temperature for up to 1 hour before filling and baking. Bake the quiches as directed in the third step.
- 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
Roll out the dough
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.
Make the filling
Preheat an oven to 400°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.
Bake the quiches
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, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).