Spinach Cheese Mini Quiche with Pesto Sauce
Healthy, because
Even smarter
Spinach and egg whites are both a great source of protein and other nutrients, and egg yolks and pesto both contain healthy fats that are good for the heart. These quiches are a great way to fill up in the morning on energy and healthy nutrients to start your day off right!
Add a little bacon or sausage for more protein.
Ingredients
- For the pastry
- 3 ½ cups all-purpose flour
- 9 Tbsps butter (cut into chunks)
- 1 egg
- 1 tsp salt
- butter (for the baking tin)
- all-purpose flour (for working the pastry)
- For the filling
- 8 ozs Spinach
- 2 cloves garlic cloves (finely chopped)
- 6 ozs Feta (crumbled)
- 2 eggs
- 1 cup cream
- Nutmeg
- ¾ cup grated Parmesan
- For the pesto
- 2 Tbsps Pine nuts
- 3 ½ ozs Arugula
- 1 clove garlic cloves
- ⅜ cup olive oil
- 2 Tbsps grated Parmesan
Preparation steps
On the work surface, make a mound of the flour and make a well in the center. Break the egg into the center 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.
Heat the oven to 400°F, and butter the wells of the mini muffin tin.
For the filling, briefly blanch the spinach in salted water. Rinse in cold water, squeeze out the excess moisture and roughly chop. Mix together with the garlic and feta.
Roll the pastry out on a floured surface to around 1/4" thick. Cut out 24 circles (approx. 3" in diameter) and transfer them to the wells of 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.
Blanch the arugula briefly in salted water. Rinse in cold water and thoroughly squeeze out any moisture. In a mixer, blend the pine nuts, arugula, 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.
