Mini Spinach Quiches
Appetizers Quick Recipes Simple Recipes Easter Recipes Lacto-Ovo Vegetarian Recipes Cheese Vegetables
Easy to make, easy to eat. Delicious hot or cold. Perfect with a glass of white wine or a cold beer. You have every reason to include them in your Easter menu or in your May Day picnic basket. Everyone will be happy!
Ingredients
3 large eggs
250g sour cream (fermented)
100g parmesan (or other hard, aged cheese)
100g frozen spinach
2 tablespoons oil
1 tablespoon breadcrumbs
1 heaping tablespoon white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
oil (for greasing)
How to prepare mini spinach quiches
- Defrost the spinach ahead of time and drain it very well in cheesecloth. Mix with the oil and breadcrumbs.
- Beat the eggs well with a whisk. Add the sour cream and finely grated parmesan. Beat the mixture well.
- Add the salt, pepper, baking powder, and flour. Mix again.
- Finally, add the spinach and mix until homogeneous. You'll get a batter similar to pancake batter.
- Grease 9 muffin cups well with oil. Pour the batter into the cups, filling them 3/4 full, as they will rise while baking.
- Bake at 180°C for 20-25 minutes (until they start to lightly brown on top). While baking, the quiches will puff up, but 1-2 minutes after removing them from the oven, they will settle slightly.
- They're delicious warm or cold.
Mixture in pans
Baked
Mini Spinach Quiches
