When I traveled to Thessaloniki this summer I ate my weight in feta cheese and olives – can’t get enough of them and they’re everywhere in Greece! I’d been wanting to make a new quiche recipe for a while after my Salmon and Broccoli post went down so well last summer, so I put my travel inspiration and my traditional quiche method together and came up with these easy to bake Mini Quiche Tarts with Feta, Black Olive and Spinach – a touch of Greece even though the sun isn’t shining for us here in the UK!
These quiche tarts are perfect for a dinner party, picnic or to pop in the little ones lunchboxes. Keep them in the fridge for up to three days as a tasty little snack or freeze for up to two months for easy ready-to-go canapes for the next time you have guests! We’re even making our own pastry for the base – if you haven’t made it before or think the ready roll stuff is easier then think again! I’ve got a fool proof shortcrust pastry recipe with video tutorial which will turn you into a pastry pro in under 4 minutes!
Watch My 2 Minute Tutorial
For the Pastry:
125g plain flour
55g butter, cubed
2-3tbsp cold water
pinch of salt
Put the flour and salt in a mixing bowl and quickly rub in the butter with your fingers until it looks like breadcrumbs. Stir in enough cold water to bind the mixture using a knife, cover with cling film and chill for 10-15minutes before rolling out.
For the Quiche:
4 Medium Eggs
– Preheat your oven to 190oC (Gas mark 5) and spray a muffin tin with fry light to grease
– Roll out your chilled pastry on a lightly floured surface and cut out circles big enough to properly line your muffin tin..remember, your pastry will shrink when baking so go over the top of each mould
– Pat the pastry into your muffin tin holes, poke gently with a fork to prevent air bubbles and blind bake for 10-15 minutes
– While blind baking, crack your eggs into a measuring jug and fill up to the 1/2 pint mark with milk. Season with black pepper and beat with a fork
– Wilt a bowl full of ripped up spinach in the microwave by cling-filming and blasting for about 3 minutes whilst chopping up your olives and feta
– Mix the spinach, olives and feta into your eggy mixture and pour into your pastry cases leaving a rim of pastry to allow for expansion
– Bake for 30 minutes and leave to cool before popping out of your muffin tray!
WATCH MY EASY TUTORIAL
I’m off to Greece again next month with Joe for a relaxing week away – I might make a batch of these to eat in the car on the way to the airport and get us both in the mood for the Greek cuisine!
What are your favourite quiche fillings? Would you take these on your next picnic?
Tweet me @xameliax or leave a comment below! #miniquiche