These scrummy spinach & cheese mini quiches are the perfect summer breakfast or dinner; served warm OR cold for your little ones. Super easy to whip up and also freezeable, they are the perfect go to stash when you don’t know what to serve up in this British July heat!
This recipe was inspired by @eatingwiththekids I just made a few tweaks to cater to Zakariya’s palate & what we had at home
Ingredients of Spinach and Cheese Mini Quiches:
- 1 full sheet of short crust pastry
- 4 eggs
- 2tbsp milk
- 2 cups of spinach
- cherry tomatoes of diced regular tomatoes
- 80g medium cheddar cheese
- 14/ tsp of black pepper, garlic and onion granules & smoked paprika
Method of preparing Spinach and Cheese Mini Quiches:
- preheat your oven to 180/ gas mark 5
- grease your muffin tin
- use a circle cutter to cut circles out of your pastry & line your muffin tin with the pastry, pressing it up against the edges to create a “bowls” for the mixture to sit it
- blend spinach eggs milk
- add in your cheese & seasonings
- pour mixture into your pastry and add tomatoes & sprinkle extra cheese
- bake for 30 minutes
Source of Recipe and Photo: zakariyaeats Instagram Account
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