Mini Quiche Florentine & Lorraine

This delightful recipe features a duo of mini quiches that blend the classic flavors of Florentine and Lorraine. The creamy spinach and rich cheese in the Florentine quiche complement the smoky bacon and savory cheese in the Lorraine. These bite-sized treats are perfect for brunch or as a sophisticated appetizer, bringing a touch of elegance to any gathering while being easy to prepare and serve.

Ingredients:

• 1 pre-made pie crust (or puff pastry)
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked bacon, chopped
• 1/2 cup onion, finely chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and cut it into small circles to fit into a mini muffin tin. Press the dough into each cup.
3. In a large bowl, whisk together the eggs and heavy cream until well combined.
4. Divide the spinach evenly among half of the crusts. Pour the egg mixture over the spinach.
5. Add the chopped bacon and onions to the remaining crusts and pour the egg mixture over them.
6. Sprinkle the shredded Swiss cheese on top of each quiche.
7. Season with nutmeg, salt, and pepper.
8. Bake in the preheated oven for 20-25 minutes, or until the quiches are set and golden brown.
9. Allow to cool slightly before removing from the muffin tin. Garnish with fresh parsley before serving.