Mini quiches with fresh spinach and smoked salmon

Ingredients

• 15 g Butter (for cooking, to melt)
• 15 ml Olive oil (or sunflower oil)
• 1 unité Onion (finely chopped)
• 1 unité Leek (white part) (sliced into rounds)
• 150 g Fresh spinach (washed, coarsely chopped if large)
• to taste Salt
• to taste Black pepper
• a pinch Curry powder
• a pinch, grated Nutmeg
• 300 ml Fresh liquid cream (whole, 30% fat)
• 3 unité Eggs (medium size)
• 5 ml Sweet mustard (for the tart base)
• 100 g Smoked salmon (cut into strips)
• 100 g Grated mozzarella (for gratin)
• 1 rouleau Puff pastry (ready-to-use, about 250 g)
• 8 unité Cherry tomatoes (for garnish, optional)
• a few brins Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the vegetables

   Thinly slice the onion, cut the leek white part into rounds, and wash the spinach.

   Time: PT5M

2. Sauté onion and leek

   In a pan, melt the butter with the olive oil over medium heat. Add the chopped onion, cover and cook for 1‑2 min, then add the leek, cover for another 1 min.

   Time: PT5M

3. Cooking the spinach

   Add the spinach to the pan, season with salt, pepper, a pinch of curry and grated nutmeg. Cook uncovered for 2 min until the water evaporates.

   Time: PT2M

4. Cool the filling

   Remove the pan from the heat, transfer the mixture to a bowl and let cool for 5 min.

   Time: PT5M

5. Mix eggs and cream

   In a large bowl, whisk the 3 eggs with 300 ml of fresh cream, add the mustard, a pinch of salt, pepper and nutmeg. Mix well until a homogeneous consistency is achieved.

   Time: PT5M

6. Line the tins

   Roll out the puff pastry on a lightly floured surface. Cut 10 cm circles and place them in buttered tins. Prick the base with a fork.

   Time: PT10M

7. Assembly

   Place a small spoonful of mustard at the bottom of each pastry, spread the spinach filling, add a piece of smoked salmon, then pour the egg‑cream mixture up to almost the edge. Sprinkle with grated mozzarella.

   Time: PT10M

8. Preheat the oven

   Preheat the oven to 190 °C using static heat (or 180 °C with fan‑assisted heat).

   Time: PT10M

   Temperature: 190°C

9. Bake the quiches

   Place the mini quiches in the oven and bake for 25 min until the top is golden and the centre is set.

   Time: PT25M

   Temperature: 190°C

10. Rest and serve

    Remove the quiches, let them warm for 5 min. Garnish with halved cherry tomatoes and chopped parsley. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

10 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: olive oil, sunflower oil
• Instead of Olive oil: sunflower oil
• Instead of Onion: shallot
• Instead of Leek (white part): whole leek
• Instead of Fresh spinach: frozen spinach
• Instead of Curry powder: ras el hanout
• Instead of Nutmeg: ground nutmeg
• Instead of Fresh liquid cream: thick cream
• Instead of Eggs: organic chicken eggs
• Instead of Sweet mustard: mild Dijon mustard
• Instead of Smoked salmon: smoked tuna, cooked chicken
• Instead of Grated mozzarella: grated Gruyère, Emmental
• Instead of Puff pastry: shortcrust pastry
• Instead of Fresh parsley: chives

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Rolling pin
• Cookie cutter or 10 cm tart tin
• Oven
• Baking sheet
• Parchment paper (optional)
• Cheese grater
• Teaspoon
• Fork
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté onion and leek
• Cooking the spinach
• Mix eggs and cream
• Assembly
• Bake the quiches

Chef Tips from the Video

• Use very fresh spinach for a lighter texture.
• Add a hint of zesty lemon to the spinach filling for extra freshness.
• If you don't have 10 cm tins, use a muffin tin, reducing the amount of pastry slightly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Can be frozen uncooked, wrapped separately, up to 1 month.

Room temperature: Consume within 2 hours after cooking if left at room temperature.

Make-Ahead Tips

• Prepare the spinach filling and the custard ahead of time and keep them refrigerated.
• Mini quiches can be baked the day before and reheated for 5 min in the oven.