Recipe: Mini Quiche Florentine.

Someone special in my life likes little quiches.  The BF.  So, I found this snazzy recipe and make them periodically for him.  I make the mini quiche's and freeze them in a large ziploc bag (wax paper between each layer of quiche) and later they are reheated in the microwave a few at a time!  Enjoy!

You'll need about an hour to make these tasty little morsels.

What you'll need:

• 2 pie crusts (refrigerated)
• 2 cups heavy whipping cream (16 ounces = 1 pint)
• 4 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 cups shredded Swiss cheese (12 ounce block, shred little more than half)
• 2 tablespoons scallions, minced
• 2 tablespoons butter
• 1 (10 ounce) package chopped spinach (thawed and drained)
• 2 tablespoons flour
• Pam Olive Spray

Must-have cooking utensils:

• wax paper
• 2 mini quiche pans (trust me you'll want 2!)
• whisk
• bowl(s)
• measuring cups

Directions:

1. Preheat oven to 425 degrees
2. Lay out all of your ingredients
3. Grate your Swiss cheese by hand (unfortunately, it doesn't come grated, trust me, I've checked!)
4. Cut and mince the scallions
5. Roll out pie crust with rolling pin (keep refrigerated until ready to use)
6. Use an individual ceramic mini quiche pan or small round cutter, to cut out individual discs
7. Place individual disks into a greased mini quiche pan (Amazon link here)
8. TIP:  I spray Pam Olive Oil Spray into each mold and use a paper towel to spread it around.
9. In a bowl, whisk cream, eggs, and salt until well blended
10. In a saucepan, melt the butter
11. Add scallions, cook until tender
12. Pour the scallions and melted butter into the cream mixture
13. Sprinkle in pepper into the cream mix
14. Stir in the cheese (use the whisk and fold it into the mixture)
15. Mix in the spinach (again, use the whisk and fold it into the mixture)
16. Put 1 tablespoon of mixture into individual mold
17. Bake for 14-15 minutes (depending on your oven you'll need to probably add a few minutes)
18. Let cool for 3-5 minutes before serving and gobbling up!

The recipe will make 48 mini-quiches.

Happy cooking!  I hope you enjoy them as much as S and I do.

I kept waking S (the BF) up from a nap as I was making these to "take my photo"!
He's making me laugh as I'm grating the cheese (trying not to cut myself).

It's important to drain the water after the spinach as thawed.
I use a fork or my hands and squeeze/press the spinach in a metal strainer (see above).

I use a tablespoon because it fills just the "right" amount into the individual mold.

TIP:  Use a paper towel to wipe up the batter after you fill the molds.

All finished!  They look yummy, don't they?!

The finished product all wrapped and ready to go in the freezer!

Let me know if you have any questions!  I hope you enjoy the recipe and the quiche.  I did!

PS - All pictures used in this post are of me and my kitchen and they are property of ...this & that...  Please use proper credit and mention ...this & that... if you use them.  Thank you!