INDIVIDUAL SPINACH-RICOTTA PUFF PASTRY QUICHES

Individual Spinach-Ricotta Puff Pastry Quiches image

Quiche are the perfect option for the brunch menu, especially when they're made to serve one.

Provided by thedailygourmet

Categories Breakfast and Brunch Eggs Quiche

Time 55m

Yield 18

Number Of Ingredients 10

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
7 large eggs, beaten
2 cups chopped fresh baby spinach
⅔ cup milk
½ cup ricotta cheese
⅓ cup freshly shredded Parmesan cheese
¼ cup shredded mozzarella cheese
3 tablespoons shredded fontina cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
Bake in the preheated oven for 5 minutes.
Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 13.4 g, Cholesterol 78.6 mg, Fat 14 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 177.3 mg, Sugar 0.9 g