Quiche Florentine in Genoa Salami Cups
This neat twist on a classic mini quiche recipe uses Genoa salami instead of a traditional crust.
24 Genoa salami thin slices
½ teaspoon oil
3 shallots chopped
6 ounces fresh spinach leaves chopped
1 cup heavy cream
12 ounces Swiss cheese shredded
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon white pepper
Spray 24 cup sections in a mini cupcake pan with non stick pan spray. Fold and shape one slice of salami into each cup.
Heat oil in saute’ pan and add shallots, cook for about a minute. Add spinach and stir until spinach is wilted. Remove from heat and let cool.
In a mixing bowl beat eggs, add cream, nutmeg, salt and pepper.
Divide Swiss cheese, wilted spinach and onions among the salami cups. Top each with one tablespoon of egg cream mixture.
Bake in a preheated 350°F oven for 15 minutes, remove from oven and let stand 10 minutes before moving to a serving platter.
Can be made ahead and warmed for serving.
Frequently I am asked to create a menu around a guest with special dietary need. This tasty little quiche is one of those inventions. The guest of honor could not have the flour in a mini quiche crust. A substitution of thin salami added both flavor and structure to the dish which surprisingly is now one of my favorite eggy snacks.