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Mini Self-Crusting Spinach Quiches

These quiches are easy to make and great for any occasion.  Find the recipe on Italian Kiwi!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, buffet, fingerfood, Side Dish, Snack
Cuisine: French
Servings: 15 quiches approximately

Ingredients

  • 250 g frozen, or two large bunches of fresh Spinach 10oz
  • 4 Eggs
  • a pinch Nutmeg
  • 1 tsp Salt
  • Pepper to taste
  • 100 ml Single Cream 1/2 cup
  • 100 ml Milk 1/2 cup
  • 100 g Fresh Ricotta 3 Tbsp

Instructions

  • Thaw the frozen spinach and let it cool enough to squeeze it in a few paper towels to get as much of the water out as possible.  If you have fresh spinach, boil it for 5 minutes before draining and squeezing it. Mince up the spinach if it is not already in tiny pieces.
  • Heat the oven to 180°C (350)°F.
  • Put all the ingredients except for the ricotta in a bowl, then stir them until they are well mixed.
  • Add the ricotta in small lumps and stir it in gently.
  • Grease a muffin tray very well with butter or oil.  I cut little circles of baking paper out and put them in each muffin well.  This helps to unmold them after cooking.
  • Fill the muffin wells until they are 3/4 full.
  • Bake in the oven for 30 -40 minutes until the quiches are set and slightly browned on top.
  • Leave them in the muffin trays until cooled. Run a knife gently around the sides of each quiche and carefully lever them out.
  • The quiches can be kept in the fridge for up to 4 days.  To prepare the quiches for eating, heat them for 5 minutes in the oven.