The spinach mini quiches are a tasty, light, and quick appetizer to prepare. Plus, they are also beautiful to look at. In short, they are a feast for the eyes too!
In this recipe, I’ve combined spinach and mozzarella with the addition of cherry tomatoes, for a touch of Mediterranean flavor and color. But you can also prepare your mini quiches with a more classic filling of ricotta and spinach, to which you can add diced cooked ham.
With these ingredients, you can also prepare classic quiches, instead of the mini version. Spinach mini quiches are perfect to serve at a party buffet or for a special occasion.
If you want other ideas for a beautiful and tasty appetizer, also try:
- Savory puff pastries with potatoes, ham, and provolone
- Puff pastry baskets with potatoes, mortadella, and scamorza: gourmet delight rich in flavor with a heart-melting center and easy, quick preparation.
- Puff pastries with salmon and dill: a tempting and scenic finger food to serve as an appetizer and more.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 mini quiches
- Cooking methods: Oven
- Cuisine: Italian
- Energy 190.69 (Kcal)
- Carbohydrates 10.98 (g) of which sugars 1.97 (g)
- Proteins 5.76 (g)
- Fat 13.63 (g) of which saturated 4.72 (g)of which unsaturated 7.17 (g)
- Fibers 1.11 (g)
- Sodium 295.57 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spinach Mini Quiches
- 1 sheet Puff Pastry
- 450 g spinach, frozen
- 200 g Mozzarella
- 6 Cherry Tomatoes
- 1 egg
- as needed Butter
- as needed Salt
Preparation of Spinach Mini Quiches
In a pan, melt a knob of butter with a tablespoon of extra virgin olive oil (1). Add the spinach and a ladle of water. Salt the spinach and cover the pan (2). Cook the spinach for ten minutes or until they become dry (3). Remove them from the heat and let them cool. Cut the mozzarella into cubes (4).
Wash and dry the cherry tomatoes, then cut them in half and lightly salt them (5).
In a bowl, beat the egg with a pinch of salt and a pinch of nutmeg. Add the spinach and mozzarella cubes and mix the ingredients well (6). Butter and flour twelve muffin molds or individual quiche and tart molds. Roll out the pastry and cut out twelve discs of equivalent diameter to the molds and place them in the molds (7). Distribute the spinach filling in the twelve shells, and place half a cherry tomato in the center. Finally, fold the edges (8).
Bake the mini quiches in a preheated oven at 392°F for about 20 minutes.
