These delicious mini quiches perfectly combine the creaminess of spinach with the salty character of feta. Ideal for appetizers, buffets or elegant picnics, they blend lightness and indulgence in a practical format. A very easy recipe that will delight your guests on any occasion. These tasty bites are prepared in no time and keep perfectly in the refrigerator.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Sauté the spinach in a pan with a knob of butter until they have released all their water. Drain thoroughly and let cool.
- 2
Cut circles in the shortcrust pastry using a cookie cutter. Place them in the cavities of a muffin tin, making sure to press them well against the edges.
- 3
In a bowl, beat the eggs with the liquid cream. Add a pinch of salt (moderately, as feta is already salty), pepper and nutmeg.
- 4
Distribute the drained spinach and crumbled feta at the bottom of each tart base. Gently pour the quiche mixture over them.
- 5
Bake at 180°C for 20 to 25 minutes, until the mini quiches are nicely golden and puffed up.
- 6
Let cool for a few minutes before carefully unmolding onto a rack.
- Crucial draining: Thoroughly wringing out the spinach prevents a soggy tart base
- Pre-baking: For a crispier crust, prick the bottom and bake for 5 minutes blind
- Variations: Add pine nuts or replace feta with goat cheese
- Serving: Enjoy warm to appreciate all the flavors
