Individual Spinach-Ricotta Puff Pastry Quiches

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.

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.