Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- 3 tablespoons shredded fontina cheese
- ¼ teaspoon kosher salt
Why This Dish Is Worth Trying
Pro Cooking Tips
- Squeeze excess moisture from the spinach to prevent soggy quiches.
- Use a fork to prick the pastry cups lightly before filling to keep them crisp.
Step 1
Heat your oven to 350°F (175°C). Take the puff pastry sheets and cut each one into nine squares. Gently roll each square so it fits nicely into a 3-inch pie pan. Press the pastry into the pans and set them on a baking sheet. To keep the crusts from puffing up too much, fill each one with a small handful of ceramic baking beads or dried beans. Pop them in the oven for about 5 minutes to partially bake.
Step 2
While the pastry is baking, whisk together the eggs, spinach, milk, ricotta, Parmesan, mozzarella, fontina, and a pinch of salt and pepper until everything is well combined. Once the crusts have had their head start, carefully take out the pans from the oven and remove the beads.
Step 3
Pour the egg and cheese mixture into each pastry shell, filling them almost to the top. Return the pans to the oven and bake for around 30 minutes, or until the quiches are set and have a lovely golden color on top. Let them cool slightly before serving.
