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 mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Appetizer, buffet, fingerfood, Side Dish, Snack
Cuisine: French
Servings: 15 quiches approximately
- 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
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.