Mini Puff Pastry Quiches with Spinach and Cheddar
Flaky puff pastry cases hold a filling of spinach and cheddar, baked into golden mini quiches. They’re versatile, easy to prepare, and perfect for appetisers, brunches, picnics, or snacks. Warm or cold, these savoury bites are always welcome.
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 3 Eggs medium
- 100 ml Double cream
- 75 g Cheddar cheese mature, grated
- 100 g Spinach fresh, washed and wilted
- 1 tsp butter
- Pinch Ground nutmeg
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
- Unroll the puff pastry and cut into 12 squares. Press each square gently into the muffin tin to form cases, letting the corners stick up slightly.
- In a bowl, whisk together the eggs, cream, nutmeg, salt, and pepper. Place a small amount of wilted spinach and grated cheddar into each pastry case. Pour over the egg mixture until just below the rim.
- Bake for 18–20 minutes until puffed, golden, and just set in the middle. Allow to cool for a few minutes before removing from the tin.
Notes
Wilt the spinach gently in butter until just collapsed, then squeeze out excess water. Too much moisture will make the quiches soggy.
Cheddar works beautifully, but if you’d like something milder, swap for Red Leicester or Emmental. Avoid very soft cheeses, which don’t hold the structure as well.
Nutrition
Calories: 112kcalCarbohydrates: 8gProtein: 4.9gFat: 7.2gSaturated Fat: 3.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 58mgSodium: 142mgPotassium: 105mgFiber: 0.5gSugar: 0.5gVitamin A: 720IUCalcium: 85mgIron: 0.8mg
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