Quiche Lorraine & Florentine - appetizer size

By weavincanuck

Ingredients

• 1 recipe Pamela's Easy Pie Crust from Pamela's Gluten-Free Bread Mix
• Quiche Filling
• 3 eggs
• 1 cup cream
• 1 cup milk
• 1/4 tsp salt
• 1/8 tsp pepper
• Divide filling in half to make both flavors.
• For LORRAINE add to
• 1/2 egg mixture
• 1/2 tsp chives finely chopped
• 2 tbsp finely chopped crispy bacon-about 2 pieces
• 2 tbsp finely chopped and slowly cooked onion
• 1/4 cup finely grated Swiss cheese
• For FLORENTINE add to
• 1/2 egg mixture
• 1-1/2 cup spinach-lightly steamed and chopped finely (see below for method)
• 1/4 cup finely grated Swiss cheese
• 1/4 tsp grated nutmeg

Preparation

Step 1

Crust: To prepare the dough follow Pamela's Easy Pie Crust instructions (to prepare, do not bake). Divide into two disks and chill in plastic wrap.

For Quiche Lorraine: Mix 1/2 of total quiche filling with all of the Lorraine mixture. Set aside.

For Quiche Florentine: To steam the spinach: put 2 tablespoons water in frying pan, turn on the heat, add the spinach, on goes the lid, 2 minutes, strain, squeeze excess water from spinach and chop finely. Mix 1/2 of total quiche filling with all of the Florentine mixture. Set aside.

Roll out dough in two batches between plastic wrap or parchment. Cut out 2-inch circles. Tamp into mini muffin pans, squeezing up the sides. Fill with quiche filling. If you don't have the mini muffin pans, use the metallic mini muffin cups on a cookie sheet for a slightly larger version. Fill half of the crust cups with Lorraine filling and half with Florentine filling.

Bake in a preheated 375° oven for 15 to 17 minutes, until filling is set and tops are just starting to color.