These Mediterranean mini quiches beautifully combine the delicate sweetness of fresh spinach with the salty and tangy flavors of creamy feta cheese. A delicious and well-balanced combination that will delight your palate, perfect for an elegant appetizer or a light lunch.
⏱️50 min
📊Easy
👥12 servings
🍽️Snack
vegetarianquickfestive
Ingredients
320 gshortcrust pastry
250 gfresh spinach
150 gfeta cheese
3 pièceseggs
180 mlcrème fraîche
2 piècesgreen onions
1 pincéesalt, pepper and garlic
Instructions
1PREHEAT THE OVEN TO 200°C: Turn on your oven to 200°C with the rack in the center position. This temperature is ideal for achieving a golden, crispy crust while properly cooking the filling. Allow the oven to preheat completely for approximately 10 minutes.
2PREPARE THE MOLDS: Roll out the shortcrust pastry thinly, then cut it into 7 cm discs. Line the 12 cavities of the mini tart mold by pressing the pastry gently into the corners. Prick each base with a fork to prevent puffing and ensure a crispy bottom.
3PREPARE THE SPINACH: Rinse the fresh spinach thoroughly and drain well to remove excess moisture. Cook it in a skillet over medium heat for 3 to 4 minutes, stirring regularly, until it reduces and the water evaporates. Once cooked, press it firmly in a clean kitchen towel to extract as much moisture as possible, which will prevent your quiches from becoming too soggy.
4PREPARE THE FILLING: Whisk the 3 eggs with the crème fraîche in a bowl, mixing until you achieve a smooth and homogeneous texture. Season with salt, pepper and a little garlic powder to enhance the flavors. The filling should be fluid and well blended for uniform cooking.
5FILL THE QUICHES: Distribute the cooked spinach evenly into each pastry cavity. Crumble the feta cheese roughly and sprinkle it generously over the spinach. Finely chop the green onions and sprinkle a small amount on each quiche to add a touch of freshness and peppery flavor.
6POUR THE FILLING AND BAKE: Carefully pour the egg filling into each cavity until three-quarters full. Bake the mold at 200°C for 18 to 20 minutes, until the quiches are well puffed, golden on top and the filling is set but still slightly jiggly in the center. Check doneness with a knife that should come out almost clean. Unmold after a few minutes of cooling.