These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.
YIELD
24 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Begin sautéing the spinach in olive oil.
Season with salt and pepper.
Add the shallot.
When almost done add the garlic.
Remove from heat and set aside.
With a 2½ inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts.
Lightly grease a 24 cup mini-muffin pan.
Line each muffin cup with one of the pieces of dough.
Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so.
Mix the eggs and cream with some salt and pepper and beat.
Pour about a teaspoon of the egg mixture into each cup.
Do not overfill.
You will probably have some egg mixture left over.
Top each one with a little cheese and bake for 12 to 15 minutes.
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