Mini Spinach and Cheddar Tartlets

I just love itsy bitsy pieces of deliciousness.  Everything just looks better and even tastes better (only in my mind) when it is created as a little bite size portion of the whole. This recipe of Mini Spinach and Cheddar Tartlets is another one of those wonderfully tasty mini bites that can be easily transformed into a grand dinner idea.

Mini Spinach and Cheddar Tartlets

Two in one! Spinach and Cheddar Tartlets are a great party snack and an instant wholesome dinner for the whole family.

It consists of a flavorsome garlic and chili combination, sautéed with chopped red onion, bits of smoky bacon and mixed with cooked spinach and smothered in a delicious creamy cheddar cheese and mustard sauce. Add this filling into the delectable buttery quiche pastry dough and bake in the oven for a great treat.

Mini Spinach and Cheddar Tartlets

 

Wow, what a mouthful! Yeah, literally!

All you need to do to serve this delicious healthy meal to your family as a main is to use a family size quiche tin or oven safe dish, line the bottom with the lovely buttery quiche dough, add the filling and bake for 30 – 40 minutes.  Serve it with spicy potato wedges or a green salad – HAPPINESS!

Mini Spinach and Cheddar Tartlets

 
 
 
Print Recipe
Mini Spinach and Cheddar Tartlets
It consists of a flavorsome garlic and chili combination, sautéed with chopped red onion, bits of smoky bacon and mixed with cooked spinach and smothered in a delicious creamy cheddar cheese and mustard sauce.
Votes: 3
Rating: 4
You:
Rate this recipe!
Course snack
Prep Time 15 min
Cook Time 15 min
Servings
dozen
Ingredients
Easy Quiche Pastry
Filling
Course snack
Prep Time 15 min
Cook Time 15 min
Servings
dozen
Ingredients
Easy Quiche Pastry
Filling
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
Easy Quiche Pastry
  1. Combine all the dry ingredients in a mixing bowl and mix.
  2. Next add all the wet ingredients and work with your fingers until easy manageable dough is formed.
  3. Next line your tart or quich tin with dough by pushing it firmly down with your fingers
Filling
  1. In a medium saucepan, heat the olive oil and sauté the onion, garlic and chili – remove from the pan into a large mixing bowl.
  2. Add the bacon and cook until crispy. Remove from heat and transfer the bacon to the mixing bowl with the sautéed ingredients.
  3. Shred the spinach and add this to the rest of the ingredients.
  4. In another saucepan, heat the butter until melted, remove from the heat and add the flour – whisk.
  5. Add the milk and heat it up again – whisking all the way – until your white sauce (béchamel sauce) has reached its required thickness. Add more milk if you need to.
  6. Remove from heat and add the mustard, cheese and salt and pepper. Mix.
  7. Add the béchamel sauce to the spinach and mix well.
  8. Line your oven safe dish or muffin pans with pastry dough, by pushing the dough firmly with your fingers.
  9. No need to blind bake or pre bake this pastry, simply add your filling in the raw crust and bake at the appropriate times.
  10. Bake at 180 degrees Celsius for 10 – 15 minutes.
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