[Recipe Redux] Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling

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It’s 22nd of the month again and that means, it is time for another edition of Recipe Redux and time to share a new recipe that fits the theme. Don't these bread tartlets look super cute? It doesn't take much time to make. Go on, bring out those day old bread slices and jazz them into such pretty savory bites. The variations for filling are countless and it just depends on the ingredients available plus your imagination.  

August Theme: Bars & Bites for Brown Bags

"Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste. Show us your favorite way to jazz up any type of lunch box."

Trust these Recipe Redux ladies to come up with such a lovely theme!

Today recipe - Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling are kid-friendly, super easy to make, elegant to look at and perfect for almost every occasion. Serve for breakfast, as a party snack or a lunch time bite. No need to stack or make any separate pie crust or puff pastry, when our daily bread slices could be used as a base. The filling can be adapted in an endless amount of ways. Almost anything from baked beans to roasted vegetables can play the role of a filling. Here, I used greens like spinach for a healthy twist, eggs to bind everything together and sun dried tomatoes for an underlying tangy note. Once baked, these tartlets are a delight to bite into and I can guarantee, no one will just stop with one. Enjoy. 

Previously on Recipe Redux:

[A Spirited ReDux] Curry Leaves Mojito

[Cooking With Tea] Green Tea Broth with Rice Noodles and Vegetables

[Jar Recipes] Eggless Masala Buttermilk Dinner Rolls - Step By Step  Recipe

How to make Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling 

Makes 8 tartlets

Ingredients needed:

For the base:

8 slices of white bread
few tsp of melted butter or olive oil

For the filling:

4 eggs
2 bunches of spinach, finely chopped
2 tbsp of chopped sundried tomatoes
1 tsp of olive oil
2 garlic cloves
salt & pepper - to taste

Prepare the bread cups: Preheat oven to 200 C (400 F). Trim the crust from the bread slices and lightly flatten with a rolling pin. Place each slice in muffin cups and brush with butter or oil. Bake for 5 to 8 minutes. Set aside.

Prepare the filling: Heat olive oil in a pan and add garlic. Once it starts to sizzle add the sun dried tomatoes and spinach. After the greens are wilted, season with salt and pepper. No need to wait for for the water to evaporate. Cool the mixture completely. Meanwhile, beat eggs in a bowl and then mix in the spinach mixture. Beat well. 

To make the Tartlets: Preheat oven to 180 C. Fill each of the bread tartlet with egg filling and bake for 8 to 10 minutes. A tooth pick inserted in the middle should come clean. Let them cool a bit and serve as-is or with a sauce or mayo. 

We topped ours with a small dash of Tandoori mayo from the IFBM goodie bag. The flavors complimented really well. We were so engrossed in enjoying the tartlets, it completely skipped my mind to take a picture. I guess, that is what good food does to you! :-) 

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until next recipe,