Thyme and Swiss Cheese Mini-Quiches
Brunch in Bloom
Photographed by Siobhan Egan
Styled by Bevin Valentine Jalbert
Recipes by Kim Daniels
Florals by Mea. Flowers
Location: The Stephen Williams House, Savannah, GA
1 cup heavy cream
1/2 tsp. salt
1/4 tsp. ground pepper
Pinch of nutmeg
1 TBSP fresh thyme, chopped
1 1/2 cup swiss cheese, shredded
1/4 cup grated Parmesan cheese
1 TBSP olive oil
1 bunch fresh spinach
2 refrigerated or homemade pie crusts
Preheat oven to 375°F.
Roll out pie crusts slightly and cut out circles big enough to fit inside a muffin tin and go partway up sides (a wide-mouth Mason jar lid works well as a template). Spray muffin tin with non-stick spray and push dough circles into holes.
In a small pan, sauté the spinach in 1 tablespoon of olive oil. Cook until wilted.
In a large bowl, whisk eggs and pour in heavy cream. Add in salt, pepper, nutmeg, and thyme. Stir well. Fold in cheeses and spinach.
Spoon quiche mixture into muffin tin on top of crust pieces.
Bake for about 13 minutes or until egg mixture is firm and crusts are slightly brown.
Serve immediately or at room temperature. Garnish with fresh thyme.
Paprika Southern Spring 2018
The Spring 2018 issue of Paprika Southern features fashion infused with illustrations of Kristie Duncan, the photographic legacy of iconic southern photographer Jack Leigh, a spring brunch menu, natural hair remedies to soothe the scalp after a hard winter, how to begin building a lifelong art collection, a look at how a change in Georgia law is altering the craft brewing and distilling landscape, and much more.
Paprika Southern is a quarterly publication dedicated to inspiring creativity and intention in everyday life. In our pages you will find lush visuals and thoughtful writing, as well as a commitment to inclusivity. We offer a curated view of the most innovative creatives, trends and art of the South, and we invite you to join our journey.