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.

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

207 calories; protein 6.8g; carbohydrates 13.4g; fat 14g; cholesterol 78.6mg; sodium 177.3mg. Full Nutrition
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