Quiche are getting smaller around here. We began with giant tarts, moved to small pie dishes, then small tart pans and now little muffin sized tarts, or Two Bite Quiche. They might be perfect for a buffet brunch. Also, these are perfect for packing up and taking with you most anywhere. They make great road trip eats, or brown bag lunches. And we can safely say they make a tasty late night dinner when time is short and the day’s been hectic.
We filled them with spinach but you could saute up some finely chopped mushrooms, or add some ham or bacon. Just be sure to chop up the ingredients so they are tiny and fit in the muffin tarts.
Also, no need to buy expensive creme fraiche. Homemade is easy if you plan ahead a day or so. Buy a pint of heavy cream and pour it into a jar or tall glass. Stir in 4 tablespoons of cultured buttermilk. Cover with a lid and leave it on the counter overnight – because it is kind of chilly right now I leave it out almost 24 hours, but in the warmer months about 17 hours. Wait until it is solid. Then refrigerate. The homemade creme fraiche keeps well for two weeks and gets more tangy with age. Simple and way less money than those small containers.
In a pinch, you can substitute sour cream or Greek yogurt, but use full fat for the best flavor. It’s a two bite tart – not a giant serving.
They pop out of the muffin pan easily once mostly cool. Some need a little twist and I use a small offset spatula or paring knife just to break the seal. Best served slightly warm. To reheat, place the tarts on a baking sheet and pop them into a preheated 350°F oven for about 5 minutes. Makes about 18 – and there might be a tiny bit of filling left over.
You’ve got lunch (or brunch)!
Please note: Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch, all by weight. Or if you must, although it isn’t as precise, 2 cups brown to one cup each, white rice and tapioca. No additives, just the flour. Make a big batch and you’re always ready to bake. One volume cup of the Canteen blend is always 130 grams. For more info see our About Flours page. You’ll find a scale like this invaluable and it will save you money in the long run because you won’t have to waste expensive flours.
|Two Bite Spinach Quiche, Gluten Free||
- 300 grams Canteen blend (2⅓ cups)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 115 grams unsalted butter (8 tablespoons)
- 60 grams cream cheese (4 tablespoons)
- 24 grams shortening (Spectrum) (2 tablespoons)
- 75-100 grams very cold water (1/3 to ½ cup)
- 150 grams frozen spinach, thawed and squeezed dry (1 cup)
- 5 extra large eggs
- 300 grams creme fraiche (10 ounces or 1¼ cups)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg, freshly grated
- grams emmenthal and Asiago cheese, grated (1½ cups total)
- 4 tablespoons chives, freshly chopped
- In the bowl of a food processor pulse together dry ingredients. Add butter, cream cheese and shortening and pulse until mixture looks like coarse crumbs. Add water, a little at a time and pulse at the same time. Stop when the mixture becomes a ragged ball of dough. Scoop out onto plastic wrap and knead until all the pieces come together, about two to three turns. Divide dough into thirds. Divide each piece of dough into thirds and then divide those in half. You should have about eighteen even side pieces of dough, about 30-40 grams each or a heaping 2 tablespoons. Roll each into a smooth ball.
- Preheat oven to 350°F. Grease a 18 regular muffin cups (2 tins) with nonstick spray. Place each dough ball in the bottom of each muffin cup. Using plastic wrap and a small flat-bottomed glass, or your fingertips, press the dough so the bottom becomes flat and it comes up the side, about ⅔ to ¾ of the way. Using your fingertips, make the edge neat and even. Repeat with each dough ball. Once all the tarts are formed freeze the tins for 20 minutes.
- Bake directly from the freezer for 15 minutes. Press down any tarts that have puffed with the back of a small spoon, gently so they don’t tear.
- Divide thoroughly dry spinach into eighteen portions. In a medium bowl whisk together eggs, creme fraiche, salt, pepper, garlic powder, and nutmeg. Grate cheese and divide into eighteen portions. Place spinach in the bottom of each tart. Add cheese. Pour the egg mixture into each tart filling them just below the top edge. There might be a little liquid leftover. Using two tablespoons of chopped chives, place a few pieces on top of the liquid in each tart. Bake tarts 25-30 minutes or until the filling is puffed, golden and the tart shells are turning brown. Top with remaining freshly chopped chives. Let the pan cool on a rack until just warm and using an offset spatula, remove to serving plates.