Classic Spinach and Feta Mini Quiches
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
50 minutes
Prep time
20 minutes
Marinade/Proof time
10 minutes
Cook time
20 minutes
Resting time
5 minutes
This recipe draws inspiration from classic French quiche Lorraine but substitutes the traditional bacon for the vegetarian duo of spinach and feta. It reflects a modern take that is both elegant and satisfying, resembling dishes served in high-end bistros across France. Quiches are versatile pastries that can be served as a starter or main course, making them perfect for a range of dining occasions, from casual lunches to formal gatherings.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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250 grams Plain flour (plus extra for dusting)
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125 grams Butter (cold and cubed)
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60 milliliters Iced water (adjust as necessary)
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1 grams Pinch of salt (for seasoning)
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200 grams Baby spinach (washed and roughly chopped)
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150 grams Feta cheese (crumbled)
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3 large Eggs (at room temperature)
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150 milliliters Cream (thickened)
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1 teaspoon Nutmeg (freshly grated)
Instructions
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1.
Prepare the pastry:
In a large mixing bowl, combine the plain flour and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add the iced water, mixing until the dough just comes together. Do not overwork the dough. Once combined, shape it into a disc, wrap in cling film and refrigerate for 15 minutes.
Ensure the butter remains cold for a flaky pastry; do not over-knead the dough.
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2.
Prepare the filling:
In a frying pan over medium heat, add a small amount of oil and sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a separate bowl, whisk together the eggs, cream, and freshly grated nutmeg. Fold in the cooled spinach and crumbled feta until evenly combined.
Ensure spinach is fully wilted and has cooled before adding to the egg mixture to prevent cooking the eggs.
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3.
Roll out the pastry:
Preheat the oven to 180°C (350°F). On a floured surface, roll out the chilled pastry to 3mm thickness. Use a fluted pastry cutter to cut out circles that are slightly larger than each muffin cavity in the muffin tin. Gently place each circle into the muffin tin, pressing down lightly to form a shell.
Handle the pastry gently to avoid tearing; if it cracks, patch it with scraps.
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4.
Assemble the mini quiches:
Spoon the filling evenly into each pastry shell, filling just below the rim. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are set and golden.
Check the quiches around 15 minutes; they should be puffed and golden without undercooked egg filling.
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5.
Cool and serve:
Remove the muffin tin from the oven and allow the mini quiches to cool for 5 minutes before gently removing them using a small spatula. Serve warm or at room temperature.
Allow the quiches to cool slightly before attempting to remove them to prevent breaking.
Tips and Variations
- You can substitute feta with goat cheese for a tangier flavour.
- Add sun-dried tomatoes or olives for extra Mediterranean flair.
- Mini quiches can be prepared a day ahead and reheated in the oven before serving.
- Consider using fresh herbs like dill or basil in the filling for added depth of flavour.
Equipment Required
Suggested Pairings
Sides
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Balances the richness of the quiche with freshness.
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Adds a sweet and tangy component, complementing the taste of the quiche.
Drinks
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The crisp acidity of the wine complements the richness of the feta and cream.
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Provides a refreshing, non-alcoholic option that pairs well with the flavours of the quiches.
Other Food Dishes
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Offers a contrasting flavour profile, enhancing the overall meal experience.
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Provides a sweet conclusion to the meal, balancing the savoury mini quiches.