SPINACH QUICHE IN A MUFFIN PAN W/ EASY CRUST Crust: 1 stick butter [room temperature] 1 1/2 cups flour 1/4 teaspoon salt 4 tablespoons ice cold water
Filling: 1/2 bell pepper [red and yellow make good color] [optional] 1 package frozen chopped spinach [defrosted and drained] 6 eggs 1/2 to 1 cup shredded cheese [Italian blends work well] Preheat oven to 425°F. Crust: Mix flour and salt together in a bowl. Using a pastry cutter, whisk [pushing straight down on it], or 2 knives, cut butter into flour until butter is pea sized. Add 4 tablespoons of ice cold water and mix with a fork until blended completely together. Roll out dough very thinly, and cut out 12 saucer-sized circles [about 6" round]. Grease a muffin pan [Pam works best] and insert each circle into a cup, creasing the dough as needed to fit. Bake crust for 8 minutes at 425°F. While baking, prepare filling. Filling: Dice bell pepper into very small pieces, and place in bowl. Add spinach. Add 6 eggs, and stir well. Mix in cheese. Final steps: When crust has finished baking, fill each crust cup to the top [there may be left over filling]. Place bake in oven at 425°F for 15-20 minutes until edges of crust are lightly brown. Eat and be happy! --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
