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Ingredient: garlic powder

Spinach and Cheese Tartlets

Spinach and Cheese Tartlets

Another recipe for you today from the 89th birthday party.  This one is a good breakfast or brunch or appetizer option, and I am sure you could add other toppings to these moist little crustless quiches.  The ricotta cheese is what makes this recipe different, and I like the change in texture that it gives.  These are also nice because they are easy to make ahead and reheat for serving.

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Spinach and Cheese Tartlets
(cut from the Dierbergs grocery store recipe magazine) Crustless quiche with sophisticated flavor... simple, yet elegant!
Servings
mini muffin tartlets
Ingredients
Servings
mini muffin tartlets
Ingredients
Instructions
  1. Coat mini muffin cups with no-stick cooking spray; set aside. In medium bowl, combine ricotta cheese and eggs; stir to combine. Add spinach, cheddar cheese, Bisquick, sour cream, melted butter, and spices. Stir to combine. Using small cookie scoop, divide spinach mixture evenly among prepared muffin cups. Bake at 375 for 16-18 minutes or until golden brown. Cool in pans for 5 to 10 minutes. Loosen edges of tartlets from pan and carefully remove; cook completely on wire rack. Store in refrigerator. Warm in 350 degree oven for 7 to 10 minutes before serving.
Recipe Notes

Cooked tartlets may be wrapped tightly and frozen for up to 1 month.  Thaw overnight in refrigerator.

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