Florentine Cheese Tarts
18 eggs
1/2 cup flour
2 tablespoons sugar
1 pound shredded cheddar cheese
1 pound large curd cottage cheese
1/2 cup butter
1 onion, minced
12 ounces evaporated milk
10 ounces frozen spinach, thawed
1 pound ham cubes
1/2 teaspoon celery seed salad dressing
1/2 teaspoon dry mustard
1/2 teaspoon bon appetit seasoning (optional)
1/2 teaspoon nutmeg
2 tablespoons flour
Saute together ham, butter, onion, spinach, spices, and 2 tablespoons of flour;
set aside.
Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham
mixture. Ladle into greased muffin cups.
Bake for 30 minutes at 325ºF. Cool completely. Slide knife
around each tart to loosen and remove from pans. Reheat on baking sheet at 325ºF
for about 15 minutes.
Makes about 30 tarts.
Beechmont Bed & Breakfast Inn
