Spinach And Brie Flans Recipe
Ingredients
| PASTRY | ||
| Plain flour | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter | 155 Gram | |
| Egg yolks | 2 | |
| Lemon juice | 3 Teaspoon | |
| 2 x 250g packets frozen spinach | ||
| Butter | 30 Gram (FILLING) | |
| Onion | 1 (FILLING) | |
| 2 x 125g cans Brie cheese | ||
| Shallots | 6 (FILLING) | |
| Eggs | 3 (FILLING) | |
| 3/4 cup cream salt, pepper | ||
| Ripe tomatoes | 2 (FILLING) | |
| Parmesan cheese | 2 Tablespoon, grated (FILLING) | |
Directions
Sift dry ingredients into bowl, rub in butter until mixture resembles coarse breadcrumbs.
Add egg yolks and lemon juice, mix until combined.
Turn on to lightly floured surface.
Knead lightly.
Divide into eight portions.
Roll out each portion of pastry between two sheets of greaseproof paper, to line eight 10cm (4in) flan tins.
Trim edges with rolling pin.
Filling Place frozen spinach in pan, stir occasionally over moderate heat until thawed and liquid has evaporated.
Melt butter in pan, add peeled and chopped onion, cook until onion is tender, add spinach and stir until combined.
Season with salt and pepper.
Cool.
Slice cheese thinly.
Spoon spinach evenly over base of pastry cases, place cheese over spinach.
Cut tomatoes into slices and place two slices of tomato on each quiche.
Sprinkle with chopped shallots.
Beat eggs together lightly, add cream, season with salt and pepper.
Pour carefully into each quiche.
Sprinkle parmesan cheese over top.
Bake in moderate oven 30 minutes or until golden brown
Add egg yolks and lemon juice, mix until combined.
Turn on to lightly floured surface.
Knead lightly.
Divide into eight portions.
Roll out each portion of pastry between two sheets of greaseproof paper, to line eight 10cm (4in) flan tins.
Trim edges with rolling pin.
Filling Place frozen spinach in pan, stir occasionally over moderate heat until thawed and liquid has evaporated.
Melt butter in pan, add peeled and chopped onion, cook until onion is tender, add spinach and stir until combined.
Season with salt and pepper.
Cool.
Slice cheese thinly.
Spoon spinach evenly over base of pastry cases, place cheese over spinach.
Cut tomatoes into slices and place two slices of tomato on each quiche.
Sprinkle with chopped shallots.
Beat eggs together lightly, add cream, season with salt and pepper.
Pour carefully into each quiche.
Sprinkle parmesan cheese over top.
Bake in moderate oven 30 minutes or until golden brown
Chef
