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

• 1 (17.5 ounce) package frozen puff pastry, thawed
• 7 large eggs, beaten
• 2 cups chopped fresh baby spinach
• 3 tablespoons shredded fontina cheese
• 0.125 teaspoon ground black pepper
• 0.66666668653488 cup milk
• 0.5 cup ricotta cheese
• 0.25 teaspoon kosher salt
• 0.25 cup shredded mozzarella cheese
• 0.33333334326744 cup freshly shredded Parmesan 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.