Tuesday, October 22, 2013

Mini-Quiche with Caramelized Onion Garnish

Caramelized Onion Topping
2 large sweet onions, sliced thinly.
Olive Oil

Heat a large saute pan on medium heat.  When hot, coat the bottom of the pan with Olive Oil.  Place onion slices on the bottom layering.  Keep cooking and stirring onions until softened transparent and caramelized to a light mahogany color.  Remove from heat.

Pastry Dough
2c flour
2T baking powder
1/4t cream of tartar
1/2c shortening
1/4t salt
2/3c milk

Whisk dry ingredients.  Cut in shortening with a pastry blender to texture of coarse breadcrumbs. Make a well and add milk, mixing lightly.  Turn out on floured surface and kneed lightly to blend. Form into balls and press into mini muffin tin cups.  Make sure the pastry walls are about ⅛” thick or the pastry cup will be too large.

Quiche Filling
¼ lb grated swiss
1 pkg frozen spinach
8 eggs
1c milk
½t nutmeg

Preheat oven to 425 degrees.  

Whisk eggs, adding milk and nutmeg.

Cut spinach into 1/2t sized chunks and put one in the bottom of each shell.  Add a small amount of grated swiss cheese.  Pour over approximately 1T egg mixture in each shell.  Bake 20-30 minutes until egg mixture is cooked through and a toothpick inserted in the center of one comes out clean. Repeat process of putting dough in cups, add filling ingredients and bake.  When done, place on serving tray and place a small curl of caramelized onion on top of each pastry shell.

recipe by Jay Mumper

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