Summary

Ingredients

• puff pastry **
• 300 g spinach, e.., frozen spinach or youn frozen spinach
• 120 g cream cheese, pure or herbs
• 3 egg (s)
• Nutmeg, freshly grated
• Pepper, black or colored, freshly ground
• 5 tablespoon parmesan, grated
• 1 red pepper (s)

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Instructions

1. * My size 9 mini bread pan measures around 30 cm, 3 cm high - the individual pieces almost 96 cm.
2. ** You just need enough puff pastry to lay out the 9 hollows. With square frozen puff pastry that`s 4.5 sheets - and with these rectangular frozen puff pastry sheets there are 3 sheets. I have not yet tried what it looks like with these rolled up, large plates from the cooling shelf or with homemade puff pastry.
3. Thaw puff pastry and spinach - for spinach nuggets and in a warm room this takes about 45 minutes Preheat the oven to about 200 ° C.
4. Line the 9 wells with the puff pastry - it doesn`t matter if the dough does not reach high. So simply halve or third the puff pastry sheets - and place / press in the hollows, done. So there is no cutting out, tinkering or anything else necessary + is very quick.
5. Stir spinach, cream cheese, eggs, spices and grated cheese until smooth - salt is probably unnecessary because cream cheese, spinach and parmesan already have enough seasoning. Clean the bell pepper, dice it and mix in. Then divide the spinach mixture into the 9 hollows and bake the quiches until golden brown for about 20-30 minutes - the mixture should no longer be liquid, which can be checked with a sharp knife.
6. To eat full you can expect about 2-3 quiches per person - with a salad. Are there more, e.g., on a buffet or should it be more of a snack - 1 quiche per person is certainly enough.
7. Instead of the parmesan, you can crumble about 50-100 g feta with the spinach.