Individual Spinach-Ricotta Puff Pastry Quiches

Name: Individual Spinach-Ricotta Puff Pastry Quiches
Prep time: 20 h
Cook time: 11 h
Total time: 31 h
Yield: 18 servings
Cuisine: French
Ingredients: 2 cups Baby Spinach; 0.13 tsp Black Pepper; 7 whole Eggs; 2 cups Milk; 1 whole Puff Pastry Sheets; 0.5 cup Ricotta Cheese; 0.25 tsp Salt; 0.25 cup Shredded Cheese; 3 tbsp Shredded Fontina Cheese; 1 cup Shredded Parmesan Cheese

Appetizer 🧄Breakfast 🍳Dinner 🍽️Lunch 🥪Snack 🍿 French 🇫🇷 Low-Carb Sugar-Free Diabetic-Friendly Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

These bite-size quiches tuck silky ricotta and tender spinach into flaky puff pastry, with mozzarella, Parmesan, and fontina adding rich, melty depth. Each cup bakes up golden and savory with a delicate custard center and buttery crust—perfect for brunch platters, holiday appetizers, or a light lunch alongside a crisp salad.

Prep20 hrs
Cook11 hrs
Serves18
DifficultyMedium

Individual Spinach-Ricotta Puff Pastry Quiches

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Cut each puff pastry sheet into 9 squares.
3

Roll each square to fit individual 3-inch pie pans.
4

Place the puff pastry in the pie pans and set them on a rimmed baking sheet.
5

Pour a small amount of ceramic beads into each pie pan.
6

Bake in the preheated oven for 5 minutes.
7

Meanwhile, whisk together the eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
8

Remove the pie pans from the oven and take out the ceramic beads.
9

Ladle the egg mixture into each pie tin.
10

Bake until light golden brown, about 30 minutes.