Spinach and Cheese Mini Quiches

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Spinach and Cheese Mini Quiches
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 45 min.
Ready in
How healthy are the main ingredients?
SpinachgarlicFeta cheeseNutmegArugulagarlic

Ingredients

for
24
For the pastry
3 ½ cups
1.111 cups
butter (cut into chunks)
1
1 teaspoon
butter (for the baking tin)
All purpose flour (for working the pastry)
For the filling
7 ounces
2 cloves
garlic (finely chopped)
7 ounces
Feta cheese (crumbled)
2
1 cup
¾ cup
For the pesto
2 tablespoons
3 ½ ounces
1 clove
cup
2 tablespoons

Preparation steps

1.
On the work surface, make a mound of the flour and make a well in the centre. Break the egg into the centre of the well and dot the butter around the edge of the flour. Sprinkle the salt over the egg and, using a dough scraper, chop all the ingredients together until they resemble breadcrumbs. Quickly work by hand to form a smooth dough that comes away from the hands easily, varying the quantities if necessary. Wrap in cling film and chill for around 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and butter the holes in a mini muffin tin.
3.
For the filling, briefly blanch the spinach in salted water. Quench in cold water, squeeze out the excess moisture and roughly chop. Mix together with the garlic and feta.
4.
Whisk together the eggs and cream and season with salt, ground black pepper and nutmeg.
5.
Roll the pastry out on a floured surface to around 3 mm thick. Cut out 24 circles (approx. 8 cm in diameter) and transfer them to the holes in the muffin tin. Spoon the spinach mixture into the cases and pour over the egg and cream mixture. Sprinkle with cheese and bake for around 25 minutes until golden brown.
6.
Meanwhile, for the pesto, toast the pine nuts in a frying pan without fat and then leave to cool.
7.
Blanch the rocket briefly in salted water. Quench in cold water and thoroughly squeeze out any moisture. In a mixer, blend the pine nuts, rocket, garlic and a little oil to a fine purée. Drizzle in the remaining oil until the pesto is smooth and creamy. Mix through the parmesan and season to taste with salt and ground black pepper.
8.
Release the mini quiches from the tin and serve warm or cold, drizzled with pesto.