Individual Spinach-Ricotta Puff Pastry Quiches

Cheese lovers will delight in these mini spinach puff pastry quiches made with spinach and four cheeses--ricotta, mozzarella, Parmesan, and fontina.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 207 Calories

Ingredients

• ⅔ cup milk
• 1 (17.5 ounce) package frozen puff pastry, thawed
• ⅛ teaspoon ground black pepper
• ¼ cup shredded mozzarella cheese
• ½ cup ricotta cheese
• ¼ teaspoon kosher salt
• ⅓ cup freshly shredded Parmesan cheese
• 7 large eggs, beaten
• 2 cups chopped fresh baby spinach
• 3 tablespoons shredded fontina cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven for 5 minutes.

Step 3

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.

Step 4

Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.

Step 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.