8 individual small baking dishes - each with 150ml capacity
2 sheets of shortcrust pastry
6 large eggs
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch nutmeg, to taste
1/2 cup grated Gruyere cheese
1 medium roasted capsicum, peeled and diced
3/4 cup chopped frozen spinach, defrosted and liquid squeezed out
Directions Preparation:20min › Cook:30min › Extra time:30min › Ready in:1hour20min
Fit small, greased baking dishes with shortcrust pastry, rolled out and cut to size. Working in an upwards motion rip the edges using fork tines to make them ragged. Prick the base with the fork and prebake in a preheated oven at pastry packet's recommended temperature. Remove from oven and allow to cool when turning golden brown, approximately 10 minutes.
Preheat oven to 180 degrees C.
Whisk eggs, milk, salt, pepper, nutmeg and cheese. Add capsicum and spinach, stir well to combine. Ladle into pie dishes evenly, making sure that some capsicum and spinach are visible at the top of each quiche. Cook until the quiches are set - the middle of the quiche should just spring back when touched instead of being a watery liquid - approximately 15-20 minutes.
Serve warm or set aside to cool. When completely cooled, store in an airtight container in the fridge for 24 hours.
They can be prepared in advance and are delicious served warm or cool.