Spinach & Parmesan Mini Quiches
Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.
For 6 tartlets, ø12cm
For the base:
125g plain white flour
100g wholemeal flour
150g butter, salted (extra butter for greasing and for the pot)
1.5 tsp. baking powder
For the filling:
3 medium-sized eggs
150g fresh goat’s cheese
125g fresh spinach (approx. 110g after cooking)
50g walnuts, chopped
Salt, black pepper and ground nutmeg to season
Fresh rocket to serve
Olive oil to serve
What you’ll need:
Flat baking tray to carry the tartlet moulds
6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)
Strainer or colander
Large spoon for stirring
- In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
- With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
- Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
- In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
- Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
- Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
- Pre-heat the oven to 180°C (fan, middle rack).
- Take the tartlets from the fridge and carefully fill them with the egg mixture.
- Bake them for 30 – 40 minutes.
- Serve with a drizzle of olive oil and a side of fresh rocket.
(Credit to: Castelli/Parmigiano for these beautiful recipes)