Mini Spinach Quiches

You can prepare Mini Spinach Quiches a week in advance. After baking, let them cool completely, then store them in an airtight container in the refrigerator. For longer storage, freeze them. Just place the cooled quiches in a freezer-safe container, and they can be stored for up to three months. When you're ready to enjoy them, simply thaw in the fridge overnight and reheat in the oven at 180°C for about 10 minutes.

If you're looking for dietary substitutions for Mini Spinach Quiches, you can use a gluten-free puff pastry if you're avoiding gluten. For a dairy-free option, substitute the thickened cream with coconut cream or a plant-based cream alternative. You can also replace the egg with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia mixed with 2.5 tablespoons of water) for a vegan version.

Mini Spinach Quiches pair wonderfully with a fresh salad, such as a mixed greens salad with a light vinaigrette. You can also serve them with a side of roasted vegetables or a creamy soup for a more filling meal. For a cocktail party, consider serving them alongside a selection of dips and fresh vegetables.

To check if your Mini Spinach Quiches are fully cooked, look for the egg mixture to be set and firm. They should be lightly golden on top and not jiggly in the center. A toothpick inserted into the center should come out clean. Baking them at 180°C for about 15 minutes usually ensures they are perfectly cooked.

Absolutely! Mini Spinach Quiches are versatile, and you can substitute or add other vegetables like bell peppers, mushrooms, or zucchini. Just make sure to sauté them first to remove excess moisture, similar to how you prepare the spinach and onion, to prevent a soggy quiche.