Individual Quiches with Spinach and Roasted Capsicum

    1 hour 20 minutes

    These easy, rustic quiches are a great way to serve up a protein packed breakfast on Christmas morning that will last everyone through the busy festivities.


    Washington, United States
    2 people made this

    Makes: 8 mini quiches

    • olive oil or butter for greasing baking dishes
    • 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

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hour20min 

    1. 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.
    2. Preheat oven to 180 degrees C.
    3. 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.
    4. Serve warm or set aside to cool. When completely cooled, store in an airtight container in the fridge for 24 hours.

    Cook's Note

    They can be prepared in advance and are delicious served warm or cool.

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