Spinach And Brie Flans
|Plain flour||2 Cup (32 tbs)|
|Butter||5 Ounce (155 Gram)|
|Lemon juice||3 Teaspoon|
|Frozen spinach||500 Gram (2 Package)|
|Butter||1 Ounce (30 Gram)|
|Brie cheese||250 Gram (2 Can, 125 Grams Each)|
|Cream||3⁄4 Cup (12 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
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.
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.
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