Spinach and tomato mini quiches

True Love
0 serving
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Dairy

By Food24 November 03 2009
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Ingredients (11)

400.00 g readymade shortcrust pastry — frozen, defrosted
30.00 ml oil
3.00 onion — thinly sliced
2.00 garlic — cloves, crushed
5.00 ml dried mixed herbs
250.00 ml cottage cheese — creamed
2.00 eggs — large
15.00 ml flour
1.00 spinach — chopped
1.00 tomatoes — peeled, diced
100.00 g cheddar cheese — grated
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Method:

1. Preheat oven to 230 ºC. On a lightly floured surface, roll pastry out thinly. Using a large cookie cutter cut out pastry into rounds. Press pastry rounds into lightly greased aluminium foil tartlet pans. Place tiny squares of foil on pastry and weigh down with dried beans.
Bake blind for 10 minutes, Remove foil pieces and beans.
2. Heat oil and sauté onion until tender, add garlic and herbs.
3. Beat together cottage cheese and eggs, add to onion together with flour, well-drained spinach, tomato and Cheddar cheese.
4. Mix well and then spoon into baked tartlet shells. Smooth top and bake uncovered, for 15 to 20 minutes.



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