Makes 12
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Here’s a cheesy quiche with spinach you thought you could only order at cafes. Needing no more than an hour to make (including the batter), you never have to step out of your house to curb your cravings anymore.


Basic Mini Quiche Batter

  • 3 sheets frozen shortcrust pastry, thawed
  • 3 eggs, at room temperature
  • 2 tbsps cream

Spinach and Ricotta Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 250g packet frozen chopped spinach, thawed, excess liquid removed
  • 150g fresh ricotta, crumbled
  • ⅓ cup cream
  • 1 egg, whisked, plus 12 hard-boiled eggs, peeled
  • ½ cup grated tasty cheese

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.


Prepare Basic Mini Quiche Batter as recipe directs, omitting cream and egg. Combine spinach, ricotta, cream and whisked egg in a bowl. Spoon into prepared pastry cases.


Make an indent in each. Bake for 25 mins or until just set at centre.

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