Mini Spinach & Ricotta Quiches and a Picnic
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Serves: 16-18
 
Ingredients
  • • butter, for greasing
  • • 400g/14oz shortcrust pastry (see link)
  • • 3 sprigs thyme, leaves only
  • • 2 tbsp olive oil
  • • salt and freshly ground black pepper
  • • 400g/14oz baby spinach leaves
  • • freshly grated nutmeg, to taste
  • • salt and freshly ground black pepper
  • • 250g/9oz ricotta cheese
  • • 1 tbsp grainy mustard
  • • 3 free-range egg yolks
  • • 300ml/11fl oz double cream
  • • salt and freshly ground black pepper
  • • 100g Chorizo, cut into small pieces (optional)
Instructions
  1. Preheat the oven to 180°C(160°C fan assisted) and grease a muffin tray with butter.
  2. On a lightly floured surface roll out the shortcrust pastry until thin and divide up into squares (or circles if you’ve a pastry cutter). Fit each of these into a separate hole in the tray making sure they form a well in the middle. You don’t want them coming too high up the sides. Cover with cling film and place in the fridge for 15 minutes.
  3. Remove from the fridge and cover each quiche with greaseproof paper then fill with baking beans (I used rice). Place in the center of the oven and bake blind for 10-15 minutes. Once removed raise the temperature of the oven to 200°C(180°C fan assisted).
  4. Remove the paper and beans and return to the oven for a further 3-5 minutes until the pastry is just cooked and golden.
  5. In a pan, fry the chorizo until cooked and remove. In the same pan add a little bit of butter and sauté the onions for a few minutes until soft. Towards the end add the spinach and place a heat proof lid over the top to help it wilt. Remove from the pan, season with nutmeg, salt & pepper and set aside.
  6. In a large bowl mix the ricotta with the mustard and season.
  7. Spoon a small amount of the mixture into the base of each pastry basket then add a layer of onion and spinach plus a piece of chorizo.
  8. Whisk the egg yolks and cream together and spoon about a table spoon of mixture into each quiche (you want it to be full but not overflowing, the crust should still be visible around the edge).
  9. Transfer to the oven and bake for 40 minutes, or until golden brown and bubbling. Remove from the oven and allow to cool slightly before transferring to a wire rack or eating them then and there.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/life/mini-spinach-ricotta-quiches-and-a-picnic/