Recipe by VegeMight
My 1-year-old son loves these warm for lunch, or cold for a picnic lunch at the park. You can line with pastry if desired. Use muffin, mini-muffin or friand tins; or use a regular pie/quiche tin to convert to family-size.
Top Review by erinb885
I used a whole 16oz bag of spinach. 1 cup of Ricotta, 1.5 oz of cream cheese, I know I used more then 3/4 cup of shredded cheese because my daughter loves cheese and we've never tried spinach before so just in case I wanted to have plenty of cheese I used onion flakes garlic powder and salt. I didnt not use vegetable stock powder or the nutmeg. It turned out really great although I cooked it at 350 for 25 mins and Im thinking I should have left it in there for a few more mins because the bottoms were still pretty soft. Im going to give it 4 stars because it's pretty easy to make and my daughter had no quams! Great Recipe but could add to it. Im thinking about adding some bacon or maybe some shredded chicken. Thank you!
- 150 g frozen spinach
- 200 g smooth ricotta cheese
- 2 eggs
- 3⁄4 cup grated tasty cheese
- 40 g cream cheese spread
- 1 tablespoon onion flakes or 1 tablespoon onion powder
- 1 teaspoon vegetable stock powder
- 1 pinch nutmeg
- butter, for greasing tin
Directions See How It's Made
- Cook spinach according to directions on packet. Cool.
- In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
- Add spinach.
- Grease the muffin or friand tins with the butter.
- Spoon mixture into cases (I get six mini-quiches from this mixture).
- Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.