Mini Spinach Quiche

Mini, cheesy spinach quiche


Preparation Time: 50 minutes.
Serves: 6
Energy: 263 kcal per serving.

Units:

Ingredients:

- 500 gr.18 oz. Spinach Washed and Chopped
- 1 qty. Onion Diced
- 2 qty. Olive Oil Tablespoon
- 0.5 qty. Salt Teaspoon
- 0.5 qty. Black Pepper Teaspoon
- 50 ml.1.5 fl. oz. Milk
- 1 qty. Egg
- 100 gr.3.5 oz. Cheddar Cheese

Pie Crust:
- 3 qty. Yogurt Tablespoon
- 2 qty. Butter Tablespoon At Room Temperature
- 1 qty. Baking Powder Teaspoon
- 150 gr.5.5 oz. Flour
- 0.5 qty. Salt Teaspoon


Directions:

1. Take a medium mixing bowl, mix yogurt and butter until creamy with your hand.
2. Add flour, baking powder and salt step by step and knead until to get a smooth dough. If you need, you can add some more flour to get the non sticky dough.
3. Cover it with plastic wrap and refrigerate about 10-15 minutes.
4. Meantime, take a large skillet, saute diced onion with 2 tablespoons olive oil and add chopped spinach. Cook until the spinach is wilted. Add salt and pepper, stir and take away from the heat. Set aside to cool room temperature.
5. In a small bowl, mix milk and egg. Pour it over the cold spinach mixture and stir.
6. Take the dough onto the lightly floured working surface. Roll out with a rolling pin about 0.5 cm.0.2 in. thick. Cut circles.
7. Spray tart tins with cooking spray or grease with butter. Place dough circles into the tins and press any sealing holes to give crust shape.
8. Fill them with a spinach mixture and sprinkle grated cheddar cheese. Bake about 20-25 minutes until the color become golden.
9. Serve warm or lukewarm, enjoy.



Footnote: You can add some mushroom and goat cheese into the spinach mixture, it will be also so delicious. I used cheddar cheese for topping, you can replace it with fresh mozzarella.
Tips: Since the pie crust includes butter, you should refrigerate the dough at least 10 minutes before use. It yields 6 small quiches, you can also prepare it in a large tart pan.
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