Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Ham and Spinach Quiches



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Ham and Spinach Quiches

Post by Lobo on Fri 05 Feb 2016, 8:48 pm

Ham and Spinach Quiches

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12
Stay one step ahead and line the miniature muffin pans with dough. Wrap the pans tightly with plastic wrap and freeze for up to 1 month. Let thaw at room temperature for up to 1 hour before filling and baking. Bake the quiches as directed in the third step.

  • Printer Friendly Version

  • 144


  • Flour for rolling out dough
  • 1 disk savory tart dough
  • 1 1/2 Tbs. unsalted butter
  • 2 shallots, finely chopped
  • 1 cup coarsely chopped baby spinach
  • 1 egg
  • 2/3 cup heavy cream
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • Pinch of freshly ground pepper
  • 2 Tbs. finely chopped red bell pepper
  • 1 oz. ham, chopped
  • 2 oz. Gruyère cheese, finely grated

Related Recipes

  • Tomato and Fontina Tart >

Wine Pairing

This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.


Roll out the dough
On a lightly floured surface, roll out the dough disk into a rough round 1/8 inch thick. Using a 2-inch biscuit cutter, cut out as many rounds as possible. Ease the rounds gently into the cups of 1 or 2 miniature muffin pans. The bottoms of the dough should remain rounded and the edges should be flush with the rim of the pan. Gather the scraps, roll out 1/8 inch thick and cut out additional rounds. You should have 24 lined cups.

Make the filling
Preheat an oven to 400°F.

In a fry pan over low heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Raise the heat to medium-low, add the spinach and cook, stirring constantly, until wilted, about 1 minute.

In a large measuring cup, whisk together the egg, cream, mustard, salt and pepper. Add the spinach mixture, bell pepper, ham and cheese and stir to combine. Divide the filling among the lined cups.

Bake the quiches
Bake until the quiches are puffy and golden brown, about 20 minutes. Let cool in the pan on a rack for about 10 minutes.

Run a knife around the sides of each cup and carefully lift out the quiches. Arrange on a platter and serve. Makes 24 small quiches.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Fri 28 Oct 2016, 11:01 am