Individual Spinach-Ricotta Puff Pastry Quiches
Description
Cheese lovers will delight in these mini spinach puff pastry quiches made with spinach and four cheeses--ricotta, mozzarella, Parmesan, and fontina.
Ingredients
•
1 (17 1/2 ounce) package frozen puff pastry, thawed
•
7 large eggs, beaten
•
2 cups chopped fresh baby spinach
•
2/3 cup milk
•
1/2 cup ricotta cheese
•
1/3 cup freshly shredded Parmesan cheese
•
1/4 cup shredded mozzarella cheese
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3 tablespoons shredded fontina cheese
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1/4 teaspoon kosher salt
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1/8 teaspoon ground black pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
3
Bake in the preheated oven for 5 minutes.
4
Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
5
Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.