Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is, however, much more versatile and can add unique flavour to all kinds of dishes. The strong taste of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.
For 6 tartlets, ø12cm
For the base:
- 125g plain white flour
- 100g wholemeal flour
- 150g butter, salted (extra butter for greasing and for the pot)
For the filling:
- 3 medium-sized eggs
- 150g fresh goat’s cheese
- 180ml milk
- 125g fresh spinach (approx. 110g after cooking)
- 50g walnuts, chopped
- 50g parmesan, grated
- Salt, black pepper and ground nutmeg to season
- Fresh rocket to serve
- Olive oil to serve
- Combine the flours in a mixing bowl. Cut salted butter into small cubes and add to the mixture.
- With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into six portions.
- Use six tartlet moulds (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing). Place the moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds (grease them with butter first in case you use metal ones). Chill the pastry in the fridge for 30 minutes.
- In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
- Prepare the quiche filling by combining eggs, fresh goat’s cheese, parmesan and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
- Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
- Pre-heat the oven to 180°C (fan, middle rack).
- Take the tartlets from the fridge and carefully fill them with the egg mixture.
- Bake them for 30 – 40 minutes.
- Serve with a drizzle of olive oil and a side of fresh rocket or baby leaf salad.
Disclaimer: This article has been edited. It was first published on 01/04/2016 http://www.glotime.org/spinach-parmesan-mini-quiches/ for GloTIME, in cooperation with Castelli (www.castelli-uk.com)
Author: Danica Utermohlen
Picture credits: Danica Utermohlen