Mini spinach quiches

Ingredients for 9 servings:

• e.g. puff pastry **
• 300 g spinach, e.g. frozen spiced spinach or young frozen spinach
• 120 g cream cheese, plain or herbs
• 3 eggs
• e.g. nutmeg, freshly grated
• n. B. Pepper, black or mixed, freshly ground
• 5 tbsp Parmesan, grated
• 1 red bell pepper(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 25 minutes; Total time approx. 41 minutes

for the 9-piece mini bread baking pan *

* My 9-piece mini loaf baking pan measures about 20×30 cm, 3 cm high – the individual pieces are just under 9×6 cm. ** You need enough puff pastry to line the 9 holes. With square frozen puff pastry, that’s 4.5 sheets – and with these rectangular frozen puff pastry sheets, it’s 3 sheets. I haven’t tried these rolled-up, large sheets from the refrigerated section or homemade puff pastry yet. Thaw the puff pastry and spinach – for spinach nuggets and in a warm room, this takes about 45 minutes. Preheat the oven to about 200°C. Line the 9 holes with the puff pastry – it doesn’t matter if the dough doesn’t reach all the way up. Simply cut the puff pastry sheets in half or thirds – and place/press them into the holes, and you’re done. No cutting or tinkering is necessary, and it’s really quick. Whisk the spinach, cream cheese, eggs, spices, and grated cheese until smooth. Salt is probably unnecessary, as the cream cheese, spinach, and Parmesan already provide enough flavor. Trim and dice the bell pepper, and mix in. Divide the spinach mixture among the 9 molds and bake the quiches for about 20-30 minutes until golden brown. The mixture should no longer be runny, which you can check with a sharp knife. To satisfy your appetite, you can serve about 2-3 quiches per person, along with salad. If you have more, e.g., at a buffet, or if it’s more of a snack, one quiche per person will certainly suffice. Instead of the Parmesan, you can also crumble about 50-100g of feta cheese into the spinach.