Individual Spinach-Ricotta Puff Pastry Quiches

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quiche are the perfect option for the brunch menu, especially when they're made to serve one.

By thedailygourmet

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
18
Yield:
18 mini quiches
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.

  • Bake in the preheated oven for 5 minutes.

  • Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.

  • Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

Cook's Notes:

I use ceramic beads when parbaking pastry. Hard beans may be used but they often stick to the dough.

Feel free to bake1 quiche in a regular pie pan, if you wish.

Nutrition Facts

Per Serving:
207 calories; protein 6.8g; carbohydrates 13.4g; fat 14g; cholesterol 78.6mg; sodium 177.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

nrevvy
Rating: 4 stars
05/08/2020
I liked it. I only used 6 eggs, used a refrigerated, Italian pre-grated cheese blend and threw in some extra mozzarella instead of fontina. Then I put the whole puff pastry sheet in an 8x8 dish rather than separate pieces. Baked until knife came out clean. Was thick and fluffy. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lara Schuman
Rating: 5 stars
03/28/2020
I made these last night and followed the recipe exactly, except that I didn't have any fontina cheese, so just added a little extra parmesan and mozzarella. They were really good! I was skeptical that there would be enough filling for all 18, but it worked out. If you like your quiches a little on the fuller side, you may want to make extra filling, because there's just enough to fill them a little bit. I realized that you need to roll out the dough to really hang over your dishes because it shrinks a little during the first 5 minute baking time. I used beans because I didn't have pie weights, and they did stick a little, but they came out with a little help. I reheated one for breakfast this morning, and it was still really good. We have a b&b, so will be adding these to the menu for sure. I think you could use whatever cheese and other filling ingredients you wanted, and it would work well. Read More
nrevvy
Rating: 4 stars
05/07/2020
I liked it. I only used 6 eggs, used a refrigerated, Italian pre-grated cheese blend and threw in some extra mozzarella instead of fontina. Then I put the whole puff pastry sheet in an 8x8 dish rather than separate pieces. Baked until knife came out clean. Was thick and fluffy. Read More
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