You might have noticed why I am featuring so many pastry recipes throughout half of the month, April and still continuing into May. Well, during these time the weather is getting warm and we often go outdoor whether in our yards or parks or playgrounds. I always like to make small bites to bring along with us.
Truly, I do not make many pastry desserts/savory pastries. Now, let me make some savory pastries too.
1½ cups baby spinach, washed and chopped
8 slices lean center cut bacon (or any choice of bacons), lightly fried and crumbled
¾ cup diced onions
3¾ cups all-purpose flour, and a couple tablespoons extra.
1½ cups (3 sticks) cold unsalted butter
1½ teaspoons sugar
1½ teaspoons salt
3/8 cup ice water
Combine AP flour, sugar and salt in a food processor/mixer and beat together. Add butter and pulse until ingredients resembles crumb. There will be some tiny size pieces of butter still appearing. Sprinkle 3/8 cup ice water and pulse until dough is crumbly but holds together when squeezed with your hand. Add more if necessary by 1 tablespoon at a time. Do not over mix.
Divide the dough (still crumbly) into 3 portions onto each a piece of saran wrap and form dough and press into a ¾ inch disc-like dough and wrap tightly. Refrigerate the disc until firm for at least an hour. Repeat the same for the remaining dough.
Then place one disc dough on a lightly floured smooth surface and roll out the dough with a rolling pin from the center outward to a 12-14 inch round. This depending their desire of the thickness of the crust. Cut to the size & thickness you need according to the size of your tartlet/quiche pan. (I used a 4” pan). Gently fit dough into bottom and sides of the pan. Do not stretch and tear the dough. Crimp the top with you fingertips. Repeat the same until all the remaining dough are used up.
Egg Custard Filling:
6 large eggs, beaten
1½ cups half and half
1½ cups shredded Swiss cheese/mozzarella cheese
Salt and black pepper to taste
Preheat oven to 375°F. Lay the individual pie pan onto a baking tray.
Heat a sauté pan over medium-high heat and stir in the diced onions and baby spinach and cook until spinach wilted.
In a mixing bowl/blender with half and half, eggs, salt and black pepper and pulse until all combine together to form a smooth liquid.
Layer the pie crust dough on each small pie pan and place a small amount of spinach mixture evenly on the shell, then bacon crumbs and shredded cheese. Pour some of the egg mixture onto each pie shell to the top.
Transfer the baking tray into the preheated oven and bake for 20-25 minutes or until the egg mixture is fully set and the crust is golden brown.