Spinach Quiche Tarts
Elevate your brunch game with these delightful Spinach Quiche Tarts, featuring a buttery, flaky puff pastry crust filled with a creamy, cheesy, and perfectly seasoned spinach custard. This quick and easy recipe combines sautéed fresh spinach, Gruyere, and Parmesan cheeses for a rich and savory flavor, balanced by a hint of nutmeg and garlic. Perfectly portioned in a muffin tin, these mini quiches are an elegant addition to any gathering, whether served warm or at room temperature. With a quick prep time of just 20 minutes and a golden, bakery-worthy finish, these tarts are ideal for brunch, parties, or as a make-ahead snack. Impress your guests with this crowd-pleasing dish that’s as visually stunning as it is delicious!
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Ingredients
- 2 sheets store-bought puff pastry sheets
- 4 cups fresh spinach
- 3 pieces large eggs
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
Directions
Step 1
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Step 2
Thaw the puff pastry sheets according to the package instructions. Roll them out slightly on a floured surface and cut into 12 equal squares. Gently press each square into the muffin tin cups, letting the edges slightly overhang.
Step 3
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook, stirring, until wilted, about 3 minutes. Remove from heat and blot any excess liquid with a paper towel. Set aside.
Step 4
In a mixing bowl, whisk together eggs, heavy cream, salt, black pepper, and ground nutmeg until well combined.
Step 5
Divide the cooked spinach evenly among the 12 pastry-lined muffin cups. Sprinkle grated Gruyere cheese evenly over the spinach.
Step 6
Pour the egg mixture carefully into each muffin cup, filling about 3/4 of the way up. Sprinkle a small amount of Parmesan cheese on top of each tart.
Step 7
Bake in the preheated oven for 25–30 minutes, or until the egg mixture is set and the pastry is golden brown.
Step 8
Let the tarts cool in the pan for 5 minutes, then carefully remove using a small offset spatula or butter knife.
Step 9
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (765.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2270.0 |
| Total Fat 187.5g | 0% |
| Saturated Fat 95.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 917.7mg | 0% |
| Sodium 3101.8mg | 0% |
| Total Carbohydrate 65.3g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 1.7g | |
| Protein 69.6g | 0% |
| Vitamin D 126.7IU | 0% |
| Calcium 1573.2mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 410.1mg | 0% |
Source of Calories