Spinach Quiches (mini)

I had a bit of creamed spinach leftover from dinner but instead of throwing it out, I wondered what we could use it for. It ended up as the main ingredient in mini quiches that were absolutely devine …had there been any left, they would have ended up in a lunch box for the following day. I was quite amazed – with 127 g. (to be exact!) creamed spinach, I ended up having 15 small quiches.

Ingredients

125 g creamed spinach

1 egg

5 chopped small roasted tomatoes (only because I had them…also as a left over…from the same meal)

25 grams feta crumbled feta cheese

15 grams grated parmasan cheese

Crust

When I am in a hurry, I just simply buy a pie crust and cut it out in appropriate pieces to fit a small muffin pan. Or – I mix

200 g flour with

100 g cold butter

a pinch of salt

2 tbsp water

Add the flour to a bowl. Cut up the butter in small pieces. Add together with the salt and water and mix well by hand. When crumbled, mixed and assembled into a dough, let it cool in the fridge for at least 30 minutes after which you can roll it out. Quite easy.

Method filling

Mix the creamed spinach and the tomatoes (if you have some…otherwise, don’t worry) together with egg and the crumbled cheese and grated cheese.

Roll the pie crust flat and even, cut into circular shapes to fit a small muffin pan. Put each piece on a small piece of baking paper and stick them into to the muffin pan. Add a spoon full of the filling into each small pie crust and bake for approximately 25 minutes at 190 degrees. And they are done.

These small quiches are great for appetizers, sides or even for a lunch box.