Salami Quiche Florentine

By michaelmeiner

Ingredients

• 4 large eggs
• 1/2 cup soy milk
• pinch cayenne
• 1/4 teaspoon salt
• 1/2 red onion -- minced
• 1/2 cup packed baby spinach leaves -- coarsely chopped
• 12 small pastry shells or 1 9" shell
• 3 or 4 Tablespoons mustard
• 4 ounces salami

Details

Servings 1

Preparation

Step 1

Preheat oven to 375.

In a medium bowl, whisk the eggs, soy milk, cayenne pepper and salt. Set aside.

Saute onion in skillet until translucent. Whisk the onions and spinach with the eggs.

Brush the tart shells with thin coating of mustard. Cut the salami into 1/4 inch cubes. Place small pile of salami cubes into each mini tart shell or all over bottom of larger tart.

Pour the egg mixture into the tart shells. Place tart shells on cookie sheet to catch any drips and bake for 20 minutes until eggs are set or puffy.