Whip up a batch of Quiche Bites on Sunday night, and you’ll have an easy “go to” breakfast for busy weekdays. Quiche Bites freeze well and are also a delicious addition to a buffet table.
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
12 Tablespoons Unsalted Butter
5 To 6 Tablespoons Ice Water
1 Tablespoon Olive Oil Plus More For Greasing Muffin Cups
1/4 Cup Diced Onion
1 Cup Baby Spinach (Coarsely Chopped)
1/2 Cup Shredded Mozzarella Cheese
1/4 Cup Milk
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Eggs
Preheat oven to 350 degrees.
Coat 6 muffin cups olive oil.
Crust: In medium-size bowl whisk together flour and kosher salt. Cut butter into small cubes and work into flour mixture until dough is evenly crumbly. You may use your fingers, a pastry blender, fork, or mixer to do this. Sprinkle ice water over mixture. Mix until dough is cohesive. Take out a bit of dough and if it holds together and doesn’t seem too dry or crumbly then you’ve added enough liquid. Turn dough out onto lightly floured surface and shape into a disk that is about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes. You may also refrigerate overnight. Remove dough from refrigerator and let rest at room temperature 30 minutes to soften. Use a large round cutter and cut out 6 rounds. Gather and re-roll scraps. Gently press into bottom of muffin cups and around sides.
Heat a medium-size nonstick skillet over a medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add onions and sauté 3 minutes until almost tender. Add spinach and sauté 2 minutes until spinach begins to wilt. Stir constantly. Transfer spinach mixture to small-size bowl and cool 3 minutes. Stir in mozzarella.
In medium-size bowl combine milk, eggs, kosher salt, and pepper. Whisk until well blended. Stir in cheese mixture. Divide mixture evenly into each prepared muffin cup.
Place in oven for 20 minutes until puffed and set.
Remove from oven and let sit 5 minutes before removing from pan. Serve warm or at room temperature. Quiches will deflate slightly as they cool.
You may store, wrapped, in refrigerator for up to 3 days or in the freezer for a month.
Note: If you are GF or just don’t want to add the crust then just leave it out of the recipe.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved