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Quiche- Cheese and Spinach Tartlets

Source of Recipe

In Daytona Beach News-Journal 12/28/00


List of Ingredients


6 slices firm white bread

1/2 tsp. salt

10 oz. frozen chopped spinach

1/4 tsp. black pepper

1 cup heavy cream

1/8 tsp. ground nutmeg

1/4 cup cheese

2 Tbsp. pine nuts




Recipe

Heat oven to 400 degrees. Lightly oil 24 muffin cups, each 1 1/4 inches wide. With 1 1/2-inch cookie cutter, cut 4 rounds from each slice of bread. Place 24 rounds on cookie sheet; bake until just pale gold, turning once, about 5 minutes. Gently press toasted rounds into bottom of muffin cups; set aside. In medium bowl, combine spinach (thawed and squeezed dry), cream, cheese (crumbled blue cheese such as Cabrales, grated Manchego or mild Cheddar cheese, to taste -- see note), salt, freshly ground pepper and nutmeg (preferably freshly grated) until blended. Spoon mixture into bread cups and sprinkle with pine nuts (toasted -- see note). Bake until filling is set, about 15 minutes. Remove to wire rack to cool slightly. Serve warm. The baked tartlets may be frozen in tightly covered container; to reheat, place frozen tartlets on pan in 400-degree oven until hot, about 10 minutes. Makes 2 dozen tartlets.

NOTE: Cabrales is strong blue Spanish cheese; Manchego is mild, hard Spanish cheese. To toast pine nuts, place in small dry skillet over medium heat until golden, stirring often.