How to Make Individual Spinach-Ricotta Puff Pastry Quiches - A Step-by-Step Guide

Individual Spinach-Ricotta Puff Pastry Quiches are the perfect way to start your day off right. These delicious, flaky pastries are filled with a creamy spinach and ricotta filling that will have you coming back for seconds. Whether you're hosting a brunch, looking for a quick and easy breakfast, or just want to impress your family and friends, these quiches are sure to be a hit.

Making these individual puff pastry quiches is easier than you might think. With just a few simple ingredi...

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Ingredients

  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 7 large eggs, beaten
  • 2 cups chopped fresh baby spinach
  • ⅔ cup milk
  • ½ cup ricotta cheese
  • ⅓ cup freshly shredded Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 3 tablespoons shredded fontina cheese
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 18
  • Yield: 18 mini quiches

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
  • Bake in the preheated oven for 5 minutes.
  • Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
  • Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.
  • Nutrition

    207 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 79mg
    • Sodium: 177mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 79mg
    • Iron: 1mg
    • Potassium: 87mg