THE RECIPE JOURNAL · Brunch
Individual Quiches with Spinach and Ricotta in Puff Pastry
These individual quiches are perfect for a light lunch or a delightful brunch. Filled with creamy ricotta and fresh spinach, they’re wrapped in crispy puff pastry for a tasty, easy-to-make treat everyone will love.
FROM THE KITCHEN • Individual Quiches with Spinach and Ricotta in Puff Pastry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Prepare and Blind Bake Pastry
Start by heating your oven to 350°F (175°C). Take the puff pastry sheets and cut each one into nine squares. Gently roll each square so it fits nicely into a 3-inch pie pan. Press the pastry into the pans and set them all on a rimmed baking sheet. To keep the pastry from puffing up too much, add a few ceramic baking beads into each one. Pop them in the oven and bake for about 5 minutes.
02
Prepare and Fill Pastry
While the pastry is baking, whisk together the eggs, spinach, milk, ricotta, Parmesan, mozzarella, fontina, and a pinch of salt and pepper until everything is well combined. Once the pastry shells are lightly baked, carefully take them out of the oven and remove the ceramic beads. Spoon the egg and cheese mixture into each pastry shell, filling them up evenly.
03
Bake Until Golden
Return the filled quiches to the oven and bake for around 30 minutes, or until they turn a lovely light golden color. Let them cool for a few minutes before serving.
Why you’ll love it
These quiches are perfect for a quick meal that feels special. The combination of creamy ricotta and fresh spinach wrapped in crispy puff pastry makes every bite delicious. They are easy to customize and great for any time of the day.
How to serve
Serve warm with a simple green salad or roasted vegetables for a balanced meal. These quiches also pair nicely with a light soup or a glass of chilled white wine for a more elegant touch.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the pastry crisp. You can also freeze the quiches before baking and cook them straight from frozen, adding a few extra minutes to the baking time.
