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These quiche go together in a snap, taste great and can be made ahead.
They're a popular item at parties, so make extra!
To freeze, place on rack to cool. Place on cookie sheet and flash freeze.
When frozen lay quiche in freezer bags and stack in freezer.
To serve, heat frozen quiche 5-8 minutes in 325 degree oven and serve hot, warm, or at room temperature.
For best results, use the smallest tart shell you can find.
I prefer the Tenderflake Mini Tart shells.
Mini Quiche: Spinach & Onion (36)
36 tart shells
3/4 cup whipping cream
2 Tablespoons shallots, minced
10 ounces frozen chopped spinach, thawed and drained
1/4 cup swiss cheese, grated
1 teaspoon thyme
1/2 teaspoon paprika, for sprinkling
salt and pepper to taste
In a medium fry pan saute shallots and spinach until water is evaporated and shallots are slightly cooked.
In small bowl beat eggs and whipping cream. Sprinkle some spinach and cheese into bottom of each tart shell.
Pour egg and cream mixture over all, filling just to the top of each cup. Sprinkle with paprika. Bake in 325 degree oven for 15-20 minutes. Mini Quiches are done when knife inserted in center comes out clean.