EAT | Feta, Ham and Spinach Mini Quiche
Everybody has fall back dishes they keep tucked up their sleeve for times when you just can’t really be bothered to cook a full meal. For me, quiche would be in my top 3 under the category of ‘ugh. What can I cook that’s super easy?” Mix together some eggs, milk and whatever you have in the fridge, pour in on a pastry base and bake. BAM! You’re done! No muss, no fuss, AND depending on what you put in it, you’re still bound to impress any guests you may have!
Today I have a slightly less lazy version to share with you. With a full sized quiche, I rarely make the effort to blind bake the crust (meaning you bake the crust first and then add the filling and bake a second time). A full quiche is fine with a flaky puff pastry crust because it has its own weight to sustain its shape. But today we’re going to make mini versions, which are so deliciously light that you are going to want a crisp, crumbly shortcrust base to hold it all in.
Danish feta is really the star of this dish. I say ‘add to taste’, but what really makes the difference, is when you add in lots of feta. When I make these for myself, I basically fill any gaps with feta and then add in a little more for good measure. The soft texture and silky flavour overpowers that overly ‘eggy’ flavour that puts some people off of quiche. Combined with ham, spinach and tomato, these little quiches are perfect for breakfast, lunch or dinner (or all three if you’re really feeling it!)
- 3 eggs
- 1/2 cup of thickened cream
- 1/4 cup of milk
- 1 bunch spinach
- Danish feta
- 50 grams of shredded ham
- Cherry tomatoes
- Short crust pastry
- Grease 4 tartlet pans with butter and then line with short crust pastry, trimming to 1-2cm above the rim and fold down around the edge.
- Preheat oven to 180 degrees Celsius and place the prepared pastry crusts into the fridge while you prepare the filling.
- In a bowl, whisk together the eggs, heavy cream and milk. Season with salt and pepper.
- Place the spinach in a bowl, cover with cling wrap and microwave for 20 - 30 seconds to slightly wilt. Slice the ham into 1cm squares and the cherry tomatoes in half.
- Line the prepared pastry shells with a sheet of baking paper and fill with baking weights or rice and place into the oven for 10 - 12 minutes or until the pastry is lightly golden. Remove and allow to cool.
- Once cool, divide the spinach between the shells and top with crumbled feta cheese (to taste), ham and pour over the egg mixture. Lastly press the cherry tomatoes into the mixture, cut side down. Each shell should be about 3/4 full.
- Bake for 20-30 minutes or until the pastry is golden brown and the filling is crisp and has risen slightly. Insert a toothpick in the middle of the quiche and if it comes out clean it is ready.
- Remove from oven and each from its tartlet pan to cool for 10 minutes on wire rack before serving.