SPINACH QUICHE TARTS

Steps:

• Blend the flour & salt with softened butter using a pastry blender or two forks so that the butter coats the flour and it clumps into small pea sized clumps on it's own. Sprinkle the cold water by tablespoons onto the mixture and loosely turn with the fork until you feel that it is moist. Don't handle the dough too much at this point or it will be tough, not tender. Form 12 even sized balls and cover them so the air doesn't dry them out. One by one roll with a rolling pin until they are sized a little bigger than the tart pans. Fit them gently into the tart pans and even out the edges on the top with your fingers. Put all the finished pastries into a pan with a lid or cling wrap. Store in the fridge until cold or the next morning). FOR 6 TART FILLINGS: Heat oven to 375 degrees F. Steam the spinach leaves until wilted and immediately remove to a dish and put ice cubes on top so that the spinach stops cooking and stays a healthy green colour. Press all the water out of the spinach with your hands. Put aside. Saute the chopped onions in a very small amount (just a Tablespoon about)of Safflower or sunflower oil so it browns a little. Set aside. Semi cook the pastry in the tarts for about 5-7 minutes at 375 degrees F. Remove from oven and adjust the temperature to 350 degrees F. Put the milk, cream, salt, pepper and nutmeg in a blender with the 4 eggs. Blend for a little until blended smooth. Add the spinach, and pulse in the blender just until chopped into the milk and egg mixture but not till the pieces are too small and the milk green. Stir the sauteed onions into the milk and egg mixture. Fill the tarts that have been semi cooked with the filling mixture virtually to the top of the pastry but not so that it flows over the edge. Bake at 350 degrees F. for about 25 minutes. Test with a small paring knife. If inserted half way between the outer edge and the center it should come out moist but not liquidy. Serve with Hollandaise sauce.