Spinach and tomato mini quiches


Ingredients 11
Servings 0
Time

Ingredients

  • 400
    g
    frozen shortcrust pastry, thawed
  • 30
    ml
    oil
  • 3
    onion thinly sliced
  • 2
    cloves garlic crushed
  • 5
    ml
    dried mixed herbs
  • 250
    ml
    creamed cottage cheese
  • 2
    large eggs
  • 15
    ml
    flour
  • 1
    bunch spinach, cooked and chopped
  • 1
    tomato peeled and diced
  • 100
    g
    Cheddar cheese, grated
 

Method

 
1. Preheat oven to 230 ºC. On a lightly floured surface, roll pastry out thinly. Using a large cookie cutter cut out pastry into rounds. Press pastry rounds into lightly greased aluminium foil tartlet pans. Place tiny squares of foil on pastry and weigh down with dried beans. Bake blind for 10 minutes, Remove foil pieces and beans. 2. Heat oil and sauté onion until tender, add garlic and herbs. 3. Beat together cottage cheese and eggs, add to onion together with flour, well-drained spinach, tomato and Cheddar cheese. 4. Mix well and then spoon into baked tartlet shells. Smooth top and bake uncovered, for 15 to 20 minutes.
 

Read more on: bake  |  dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.