Irresistibly Easy Mini Spinach Ricotta Quiches for Any Day
These Mini Spinach Ricotta Quiches are flavorful, versatile, and perfect for meal prep.
Equipment
- muffin tin
- skillet
- Whisk
- Bowl
Ingredients
For the Base
- 7 units Eggs room temperature
- 0.25 cup Heavy Cream
- 0.5 tsp Black Pepper
- 0.5 tsp Salt
For the Filling
- 300 g Spinach fresh or frozen
- 200 g Ricotta Cheese
- 50 g Feta Cheese crumbled
- 2 units Spring Onions thinly sliced
- 0.25 tsp Ground Nutmeg
For Cooking
- 1 tbsp Olive Oil can substitute with canola or vegetable oil
Instructions
Instructions
- Preheat oven to 190°C (375°F).
- Chop spinach finely, slice spring onions, and crumble feta cheese.
- Heat olive oil in a skillet, sauté spring onions until fragrant, about 1 minute.
- Add chopped spinach in batches, stirring until wilted, about 3-4 minutes. Transfer to a plate to cool.
- In a large bowl, whisk together eggs and heavy cream until frothy and blended.
- Mix cooled spinach, sautéed spring onions, ricotta, feta, nutmeg, salt, and pepper in another bowl.
- Grease a muffin tin or use paper liners. Distribute the spinach and cheese mixture among the cups.
- Pour egg and cream custard over the filling, filling each cup about three-quarters full.
- Bake in the oven for about 20-23 minutes until set but slightly jiggly in the center.
- Cool in the tin for about 5 minutes before carefully removing.
Notes
Garnish with fresh herbs for extra flavor. Store in an airtight container for up to 4 days.