Crustless Florentine Tart Recipes

CRUSTLESS FLORENTINE TART

Steps:

• Preheat oven to 350°.
• Cook the frozen spinach according to package directions.
• If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
• Cool and drain the spinach well; squeeze dry to remove excess juice.
• Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
• Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
• Top with pine nuts.
• Bake for 20 minutes.
• Cool on a rack and refrigerate until packing your picnic basket.
• Remove from cooler about one hour before serving, depending on weather conditions.

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.