← All recipes

🍽️ Mini Spinach and Tomato Quiches

336 kcal · 30 min · 4 servings

Ingredients

• 5 eggs
• 600 ml whipping cream
• 2 tbsp crème fraîche
• 100 g grated cheese
• 1 handful young spinach
• 2 tomatoes
• 1 garlic clove
• salt
• pepper from the mill
• nutmeg (freshly grated)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any wilted or inedible leaves.
3. 3. Bring a pot of salted water to a boil.
4. 4. Put the spinach in the boiling water for a short time (this is called blanching).
5. 5. Remove the spinach from the water immediately and let it cool.
6. 6. Squeeze the spinach well with your hands to remove excess water.
7. 7. Chop the spinach roughly.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds from the tomato pieces.
11. 11. Cut the tomato flesh into small cubes.
12. 12. Peel the garlic clove.
13. 13. Mince the garlic very finely.
14. 14. Distribute the chopped spinach evenly on the bottom of the small molds.
15. 15. Distribute the tomato cubes evenly on top of the spinach in the molds.
16. 16. Put the cream into a bowl.
17. 17. Add the Creme Fraiche to the cream.
18. 18. Add the grated cheese to the mixture.
19. 19. Add the finely chopped garlic.
20. 20. Stir all the filling ingredients well until combined.
21. 21. Season the mixture generously with salt.
22. 22. Season the mixture generously with pepper.
23. 23. Season the mixture generously with ground nutmeg.
24. 24. Pour the liquid filling carefully into the molds.
25. 25. Fill the molds only about 2 centimeters below the rim.
26. 26. Preheat the oven to 180 degrees Celsius.
27. 27. Place the molds in the preheated oven.
28. 28. Bake the quiches for about 20 minutes.
29. 29. Remove the quiches when they are baked golden brown.

Nutrition per serving

• kcal: 336
• Protein: 9 g · Fett/Fat: 32 g · Carbs: 4 g