Mini Quiches - Cheese And Spinach

Mini Quiches - Cheese And Spinach

Perfectly individually sized portions, all ready to take on a picnic!

These quiches are a stylish twist on a summer classic. Have fun experimenting with different flavour fillings, why not try adding some bacon or fresh herbs into the mix?

Makes: 6
Skill: Medium

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  • 1 pack of ‘ready to roll’ shortcrust pastry
  • 2 eggs
  • 90 ml milk
  • ½ small onion, finely chopped
  • 100 g chopped spinach
  • 1 garlic clove, finely chopped
  • 100 g grated cheddar
  • Small knob of butter
  • A pinch of mace or grated nutmeg
  • Salt & Pepper
  • Cake release 

Step 1

  • Grease the tins and the outside of the tin inserts
  • Pre-heat the oven to 180°C

Step 2

Prepare the quiche cases

  • Unroll the pastry and cut 6 circles using the circle cutter
  • Place the pastry circles on the base of the inserts and gently shape to fit.
  • Cut long strips of the pastry the same width as the height of the insert.
  • Roll the strips around the insert to fully cover and use a sharp knife to cut the overlapping edge.
  • Prick the outside of the pastry with a fork.

Step 3

Blind bake the cases

  • Push the pastry covered insert into the tin.
  • Bake for 12 minutes.
  • Leave to cool for a few minutes then remove the inserts and trim the top edge to neaten.

Step 4

Prepare the filling

  • Melt the butter in a frying pan and saute the onions, garlic and spinach until the onions are golden.
  • Whisk together the eggs, milk, spices and seasoning.
  • Mix in the cheese and spinach mixture.

Step 5

Fill the cases and bake

  • Fill the cases with the mixture to just below the top edge and bake for 40 minutes.
  • Leave to cool for 5 - 10 minutes then carefully remove from the tin and cool on a wire rack.

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