Ingredients:

  • 1 Tbsp Olive Oil (or 15 ml)
  • 1 small Shallot, finely diced (30 g)
  • 1 clove Garlic, minced (5 g)
  • 5 oz Fresh Spinach, washed and dried (140 g)
  • 1/4 cup Sun-Dried Tomatoes, oil-packed, drained and chopped (40 g)
  • 8 Large Eggs, room temperature (400 g)
  • 1/2 cup Heavy Cream (120 ml)
  • 1/4 cup Whole Milk (60 ml)
  • 1/2 tsp Fine Sea Salt (3 g)
  • 1/4 tsp Freshly Ground Black Pepper (1 g)
  • 1/4 tsp Freshly Grated Nutmeg (1 g)
  • 1/2 cup Feta Cheese, crumbled (80 g)
  • Pinch of Paprika (optional, for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Heat olive oil in the frying pan over medium heat. Sauté the diced shallot until translucent (3–4 minutes).
  2. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and cook until all moisture has evaporated. Crucially, squeeze the spinach mixture dry before use to prevent a watery filling. Stir in the chopped sun-dried tomatoes. Set aside to cool slightly.
  3. Make the Custard: In a large mixing bowl, gently whisk the 8 eggs until just combined. Pour in the heavy cream and whole milk. Whisk thoroughly until smooth. Season generously with salt, pepper, and the grated nutmeg.
  4. Prepare the Tins: Thoroughly grease the 12-cup muffin tin cups with non-stick spray or butter, paying special attention to the bottom edges.
  5. Divide the sautéed vegetable mixture evenly among the 12 muffin cups. Sprinkle the crumbled feta cheese on top of the vegetables in each cup.
  6. Carefully pour the custard mixture over the filling, leaving about 1/4 inch of space at the top of each cup to allow for rising. Optional: Sprinkle a light pinch of paprika on the top of each quiche for colour.
  7. Bake for 22–25 minutes, or until the edges are set and a toothpick inserted into the centre comes out mostly clean. The quiches should be puffed and golden brown.
  8. Remove the tin from the oven and let the quiches rest for 5 minutes. Run a thin plastic spatula or knife around the edges of each quiche before attempting to remove them from the tin. Serve warm or at room temperature.