Spinach Tarts

These spinach quiche tarts are perfect for a weekend brunch.

Although they take some time to prepare, they are

well worth the work.

Ingredients-Crust:

1 1/4 c. all-purpose flour

1 tsp. sugar

1 tsp. salt

whisk together

Then add:

1/2 c. cold salted butter, cubed

cut in until it resembles coarse crumbs

Then add:

7-8 Tb cold water

Mix with fork until it comes together. Turn out onto floured surface and knead a couple times to form ball and then flatten to form a disc. Roll out between two sheets of waxed paper, flouring both sides of the dough disc. Place in tart pans, forming to sides. You may bake in a pie pan or even in a greased muffin tin. Poke dough with fork in several spots and then prebake pie crust @ 350* for 10 minutes. (If baking in a muffin tin, you do not need to prebake the dough. Just lay dough and form it around tin, cutting roughly around top to trim)

**Time saving tip: you could use store bought pie crust!

I made a few in a muffin tin with the leftover dough and

filling from the tarts. I like the rustic look with the rough cut dough.

Ingredients-Filling:

3 c. spinach (fresh, rinsed, patted dry & chopped)

3 eggs

1/3 c. onion

1 clove garlic crushed

2 tsp. sugar

1 tsp. salt

1/8 tsp. fresh ground black pepper

1 c. shredded swiss cheese

1 c. scalded milk

(warm the milk on stovetop, stirring often,

until it almost comes to a boil)

Mix all ingredients together in a medium bowl and then scoop into the prebaked pie/tart/muffin crust. Bake @ 350* for 20-25 minutes, until the filling is set

(i.e. doesn't jiggle when moved) and top of quiche is firm.

Serve these with a fresh fruit salad and mimosas, wow!