Spinach Quiche Tarts

Submitted by Darlene10

"A very tasty appetizer. They freeze well. I got this recipe from a relative."

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 36 tarts
• Serves: 36

ingredients

• 1 pastry for double-crust pie
• 29.58 ml butter
• 1 box frozen spinach, thawed and drained well
• 236.59 ml shredded swiss cheese
• 3 eggs
• 236.59 ml half-and-half cream
• salt and pepper

directions

1. Line 3 tart tins with pastry.
2. Brush pastry with 2 tbsp.
3. melted butter and refrigerate for 30 minutes before filling.
4. Add 1 teaspoon of drained spinach to each shell.
5. Top each tart with cheese.
6. Beat 3 eggs and 1 cup half and half cream.
7. Add salt and pepper to taste.
8. Spread 1 tablespoon of mixture into tart shells.
9. Bake at 375° for 20 to 25 minutes.

Reviews

[Wise Rita]

I didn't refrigerate the crust before using, but it still came out great! I couldn't resist putting in cooked, chopped bacon. It was a great appetizer. I only had ONE mini muffin tin so it was a slow process but worth the wait.

 

[Gerry]

Needing to prepare for two evening get togethers this past weekend, I searched Recipezaar for appetizers and had excellent results with those I prepared. This Spinach Quiche Tart reacipe by Darlene10 was a big hit. Other then using puff pastry I prepared as directed. Brushing the pastry with melted butter and refridgerating makes for a superior tart shell. A winner!