Spinach and Fontina Cheese Tartlets
Ingredients
Instructions
- Preheat oven to 350F (180C).
- Begin sauteing the spinach in olive oil.
- Season with salt and pepper.
- Add the shallot.
- When almost done add the garlic.
- Remove from heat and set aside.
- With a 2 1/2 inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts.
- Lightly grease a 24 cup mini-muffin pan.
- Line each muffin cup with one of the pieces of dough.
- Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so.
- Mix the eggs and cream with some salt and pepper and beat.
- Pour about a teaspoon of the egg mixture into each cup.
- Do not overfill.
- You will probably have some egg mixture left over.
- Top each one with a little cheese and bake for 12 to 15 minutes.
Nutrition & Diet Analysis (per serving)
752
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).