I love savory tarts, pies, and quiches.
I’ve done Aubergine-Courgette Quiche , and Leek Quiche before, so it was just a matter of time to make a spinach quiche.This time I have opted to simplify matters and use frozen puff pastry for the crust, as opposed to making mu own crust.
I have made this both as a large quiche and as mini quiches in a muffin pan. Super adorable.
Easy breezy delicious.
1 pk frozen puff pastry
1 tsp salt
a good grating of pepper
a good grating of nutmeg
1x400g frozen spinach, thawed
1 green onion, chopped
100g mozzarella, grated
Preheat oven to 375°F.
Line a tart tin or muffin tin with the puff pastry, refrigerate while preparing the filling.
Whisk the eggs and the cream together.
Season with the salt, pepper, nutmeg.
Press the spinach against a sieve to remove as much liquid as possible.
Mix the spinach, green onion, and the cheese in the egg mixture.
Pour the filling into the crust.
Bake for 45 minutes.
It will be puffed then de-flate.
May be served warm or cold.