Makes 2 dozen
3 large eggs
¾ cup whole milk or cream
3 teaspoons flours
½ teaspoon salt
Whisk together custard ingredients and place in a pourable bowl or liquid measuring cup.
1 cup minced fresh spinach
1 cup minced onion
1 cup minced red pepper
1 cup minced mushroom
1 Tablespoon butter
Heat butter and sauté vegetables until tender. Drain well.
2 cups All Purpose flour
½ lb (8oz) unsalted butter, chopped into small pieces and chilled
8 oz. grated sharp cheddar cheese
¼ teaspoon salt
¼ teaspoon cayenne pepper
Preheat oven to 350 degrees F.
In a food processor, pulse together cheese, flour, cayenne pepper and butter just until mixed. Remove dough from processor and wrap in plastic wrap. Refrigerate dough for 20 minutes to re-chill butter in the mixture. Once chilled, make 24 equal sized pieces and flatten them into greased muffin tins. Make sure the dough covers the bottom and sides of each tin.
Place a small amount of the cooked filling in each of muffin tins and pour about 1 to 1 ½ tablespoons of custard over the filling to fill up the muffin tin.
Bake for 10-15 minutes until custard is set.