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🍽️ Crispy Mini Quiches with Zucchini, Spinach, and Mozzarella

799 kcal · 30 min · 4 servings

Crispy Mini Quiches with Zucchini, Spinach, and Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  3. 3. Wash the spinach thoroughly and remove any wilted leaves.
  4. 4. Blanch the spinach by briefly cooking it in boiling salted water.
  5. 5. Remove the spinach from the water and rinse it immediately with cold water to stop the cooking process.
  6. 6. Squeeze the spinach firmly to remove excess moisture, then chop it finely.
  7. 7. Wash and prepare the remaining vegetables.
  8. 8. Halve the bell pepper, remove the seeds, and the white inner membranes.
  9. 9. Cut the bell pepper into small cubes.
  10. 10. Quarter the tomatoes and remove the core.
  11. 11. Cut the tomatoes into small cubes as well.
  12. 12. Slice the zucchini into thin rounds.
  13. 13. Drain the mozzarella.
  14. 14. Cut the mozzarella into small cubes.
  15. 15. Lightly flour a work surface and roll out the puff pastry.
  16. 16. Cut out eight circles with a diameter of about 10 centimeters from the dough.
  17. 17. Butter the muffin tins.
  18. 18. Place the dough circles into the muffin tins.
  19. 19. Press the edge of the dough slightly upwards to form a small cup.
  20. 20. Brush the dough edge with egg yolk.
  21. 21. Place the zucchini slices along the edge in the muffin tins.
  22. 22. Mix the remaining vegetables with the mozzarella.
  23. 23. Distribute the vegetable-mozzarella mixture in the center of the muffin tins.
  24. 24. Season the fillings with salt and pepper.
  25. 25. Drizzle the quiches with a little olive oil.
  26. 26. Bake the quiches in the preheated oven for about 25 minutes until golden brown.
  27. 27. Remove the quiches from the oven.
  28. 28. Plate the quiches and serve them.

Nutrition per serving