Tomato Florentine Quiche Cup

Fit for breakfast or an appetizer. And veggies to spare!

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 3/4 cup Shortening
  • 1/2 Egg, whisked
  • 2 1/2 Tablespoon Water, cold
  • 1 1/2 teaspoon Vinegar
  • 3 whole Tomatoes, cubed
  • 4 slices Bacon, cooked and chopped
  • 1/2 cup Feta Cheese, crumbled
  • 1 cup Spinach, chopped
  • 1/2 cup Whole Milk
  • 1/2 cup Half and Half
  • 1/2 teaspoon Pepper
  • 1 whole Egg
  • 1 whole Egg yolk
  • 1 Tablespoon Salt


On a cutting board, prepare tomatoes by cutting into quarters.

With spoon remove the seeds and inner pith of tomato, discarding. Take remaining meat of tomato and cube into ½ inch cubes. Place into colander or sieve. Place sieve over bowl and sprinkle cubed tomatoes with 1 tablespoon of salt.

Toss tomatoes with salt and place into fridge for 1 hour. This will help extract extra moisture that would water down the quiche.
In the meantime, fry bacon in large pan until done. Drain on paper towels.

When cool enough to handle, chop into ¼ inch pieces. Set aside. Remove from stems 1 handful of spinach leaves, rolling cigar style and slicing into thin pieces – chiffonade cut. Set aside.

If feta is in large pieces, crumble until approximately pea-sized. Set aside.

In medium bowl, whisk together whole milk, half and half, pepper, egg and egg yolk. Cover and place in fridge until final assembly step.

For the pie crust:
Preheat oven to 400 degrees.

In large bowl, whisk together salt and flour. Add shortening, incorporating with a pasty blender or two forks until small pea-sized balls form. Take lightly beaten egg and blend into dough. Next blend in water and vinegar. Use immediately, or store in freezer bag with all air removed for later using.

Roll out on floured work surface until it is approximately ⅓ inch thick. Using cereal bowl or cutter that is about 5 inch diameter, cut out 12 round shapes. Re-roll dough if necessary to achieve desired number of cutouts.

Spray standard 12-count cupcake tin with baking spray and place 1 dough round into each space. Partially bake tin for 5 minutes to begin to set up crust.

For Final Assembly:
After tomatoes have been in fridge for approximately one hour, remove from fridge and rinse under cold water thoroughly. Pour out onto layered paper towels and pat dry to ensure all excess moisture has been wicked away.

Reduce oven temperature to 350.

When dough has been partially baked, remove from oven and assemble all pieces on the counter. Evenly distribute feta into the bottom of all twelve cups. Next top with spinach, bacon and rinsed and dried tomatoes.

Pour egg/cream mixture over the top of all cups until it reaches the rim of each crust. Sprinkle with pepper.

Place in the oven for 25-30 minutes, or until a knife inserted into the cups comes out clean.

Let cool in tin on a cooling rack. When cool enough to remove, run a butter knife around the edges of the quiches removing delicately. Serve warm or cold.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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2 Responses to Tomato Florentine Quiche Cup

  1. Aubrie says:

    OMG!!! These sound fantastic. I am definitely going to have to try them out.

  2. Kathi says:

    YUMMOOOO!!! 🙂

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