- Makes: 12
- Prep time: 25mins
- Cooking time: 25-30mins
By Nikki Hassapladakis for Australian Eggs.
These bite-size spinach, cherry tomato and ricotta mini quiches are fresh, healthy and perfect for the whole family. Easy to whip up and able to be kept in the fridge for up to a week, these delicious mini quiches are a great nutritious snack that will keep everyone going over the school holidays, and can also fit in the lunchbox!
Mini spinach, cherry tomato and ricotta quiches
- 3 sheets shortcrust pastry, slightly thawed
- 4 eggs
- 1 cup milk
- 3/4 cup ricotta cheese
- 3/4 cup shredded tasty cheese
- 2 cups tightly packed baby spinach
- 12 cherry tomatoes, halved
- Pinch of salt and pepper
- Olive oil cooking spray
- 1 red onion, diced
- 400g diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon ginger
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
Step 1. Heat a non-stick pan on medium heat and gently cook the spinach until wilted and soft, this shouldn’t take more than 30 seconds.
Step 2. Preheat oven to 180°C and lightly spray a 12 hole muffin pan with cooking spray.
Step 3. Using a 10cm round cookie cutter, cut 4 circles from each pastry sheet and use these to line the muffin pan.
Step 4. In a bowl, add the eggs and milk and whisk, then set aside.
Step 5. In a separate bowl, add the spinach, ricotta, tasty cheese and cherry tomatoes, mix.
Step 6. Spoon equal amounts of the filling in the muffin tin, then pour the egg mixture over the filing.
Step 7. Bake for 25 – 30mins until firm.
For the tomato chutney:
Step 1. Place onion, tomatoes, curry powder, ginger, vinegar and sugar into a saucepan.
Step 2. Stir occasionally over medium heat, for approximately 30 minutes until the mixture is thick.
Step 3. Allow to cool before serving, and allow to completely cool before refrigerating.
- Keeps for one week in the fridge.
For more great recipes, visit the Australian Eggs website.