Mini spinach and tomato quiches: Food24: Recipes

Mini spinach and tomato quiches

Recipe from: - Fairlady 9/1/2004 12:00:00 AM
Preparation time: 1 hour
Cooking time: 15 to 20 mins

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Ingredients

24

baby tomatoes
250

ml

diced butternut
15

ml

olive oil
10

ml

butter
1

onion, finely chopped
500

ml

spinach
750

ml

cream
3

egg yolks, lightly whisked
salt and freshly ground black pepper
PASTRY
250

g

plain flour
75

g

butter, chilled and diced
g

ice water

Method

Preheat the oven to 180 °C.
Place the baby tomatoes and butternut on a baking tray, drizzle with olive oil and roast for about 30 minutes. Remove from the oven and set aside.
Heat butter in a saucepan and add onions. Cook until translucent. Add spinach and cook until just wilted.
Pour in cream and whisked yolks and stir to combine. Season and remove from the heat.
Add roasted vegetables and divide the mixture between six pastry shells.
PASTRY
Rub the butter into the flour until it resembles breadcrumbs. Add enough ice water to bind.
Form into a ball and knead lightly. Leave the pastry to relax for about 30 minutes in the fridge.
Roll out on a floured surface and line six small (each about 10 cm diameter) greased quiche tins.
Bake blind until the pastry is golden brown. Remove from the oven, add the filling and return to the oven.
Bake 15 to 20 minutes or until the mixture has set to a very slight wobble.

Servings: Change Serving

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Buttermilk substitute
If your recipe calls for buttermilk, but you don't have any, add 1 tablespoon of lemon juice to 1 cup of milk, then let it stand for 5 minutes before using.

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