These flaky little bites are filled with creamy ricotta and fresh spinach, making them perfect for breakfast or a light snack. Easy to prepare and full of flavor, they’re sure to become a favorite in your kitchen.
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Start by heating your oven to 350°F (175°C). Take each puff pastry sheet and cut it into nine squares. Gently roll each square so it fits nicely into a small 3-inch pie pan. Press the pastry into the pans, then set them all on a baking sheet. To keep the pastry from puffing up too much, pour a little ceramic baking beads into each one.
Pop the pans into the oven and bake for about 5 minutes. 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.
When the pastry shells come out, carefully remove the ceramic beads. Spoon the egg and cheese mixture evenly into each pastry cup. Return them to the oven and bake until the tops turn a nice light golden color, which usually takes around 30 minutes. Let them cool slightly before digging in!
- Make sure to squeeze out excess moisture from the spinach to prevent a soggy crust.
- Use cold puff pastry straight from the fridge to help it puff up nicely while baking.
- Brush the pastry edges with a little egg wash to achieve a golden, shiny finish.
These little quiches are light yet filling, combining creamy ricotta with fresh spinach inside a flaky puff pastry shell. They are easy to make and perfect for any meal, whether breakfast, lunch, or a light dinner. Plus, they look impressive but require minimal effort.
Serve warm or at room temperature alongside a crisp green salad or some roasted cherry tomatoes. These quiches also pair well with a light vinaigrette or a simple herb dip for added flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the pastry crisp, or enjoy them cold as a quick snack. Avoid microwaving to prevent the pastry from becoming soggy.
