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🍽️ Small Spinach Cheese Quiches

266 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 250 g butter
• 1 egg
• 1 tsp salt
• butter (for the baking pan)
• flour (for working)
• 200 g spinach
• salt
• 2 garlic cloves
• 200 g feta cheese
• 2 eggs
• 250 ml whipping cream
• pepper
• nutmeg
• 80 g grated parmesan
• 2 tbsp pine nuts
• 100 g arugula
• salt
• 1 garlic clove
• 100 ml olive oil
• 2 tbsp grated parmesan
• pepper

Instructions

1. 1. Mound the flour onto a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Cut the butter into small pieces.
4. 4. Distribute the butter pieces around the rim of the flour well.
5. 5. Place the egg in the center of the well.
6. 6. Sprinkle the salt over the ingredients.
7. 7. Chop all dough ingredients into crumbs using a dough scraper.
8. 8. Quickly knead the crumbs into a smooth dough using your hands.
9. 9. Ensure the dough no longer sticks to your hands.
10. 10. Adjust the amount of flour slightly if necessary.
11. 11. Wrap the dough in cling film.
12. 12. Store the dough in the refrigerator for approx. 30 minutes.
13. 13. Wash the spinach thoroughly.
14. 14. Remove the tough stems from the spinach.
15. 15. Blanch the spinach briefly in salted water (cook briefly in boiling water).
16. 16. Shock the spinach to stop the cooking process.
17. 17. Squeeze the spinach well to remove excess water.
18. 18. Chop the spinach coarsely.
19. 19. Peel the garlic.
20. 20. Finely chop the garlic.
21. 21. Crumble the feta cheese.
22. 22. Mix the feta with the chopped spinach and garlic.
23. 23. Whisk the eggs with the cream for the topping.
24. 24. Season the topping with salt, pepper, and nutmeg.
25. 25. Preheat the oven to 180°C fan-forced.
26. 26. Grease the cups of a mini-muffin baking tray with butter.
27. 27. Lightly flour your work surface.
28. 28. Roll out the dough to approx. 3 mm thickness.
29. 29. Cut out 24 circles with approx. 8 cm diameter.
30. 30. Place the dough circles into the greased cups.
31. 31. Fill the spinach mixture into the dough cups.
32. 32. Drizzle the egg cream topping over the filling.
33. 33. Sprinkle cheese over the quiches.
34. 34. Bake the quiches for approx. 25 minutes until golden brown.
35. 35. Toast the pine nuts in a pan without fat.
36. 36. Allow the toasted pine nuts to cool down.
37. 37. Wash the arugula.
38. 38. Remove the tough stems from the arugula.
39. 39. Blanch the arugula briefly in salted water.
40. 40. Shock the arugula.
41. 41. Squeeze the arugula well.
42. 42. Peel one garlic clove for the pesto.
43. 43. Place the arugula, pine nuts, and garlic clove into the blender.
44. 44. Blend the ingredients finely.
45. 45. Stream in the remaining oil while blending.
46. 46. Continue blending until a creamy pesto forms.
47. 47. Stir the parmesan into the pesto.
48. 48. Season the pesto with salt and pepper.
49. 49. Carefully release the mini quiches from the cups.
50. 50. Serve the quiches warm or cooled down.
51. 51. Drizzle pesto over the quiches before serving.

Nutrition per serving

• kcal: 266
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 14 g