Preheat the oven to 180℃.
Prepare the pastry cases by using a cookie cutter to cut 4 large circles from each sheet of pastry. Alternatively, cut each piece of pastry into quarters and trim the corners to create rounds. Place each piece of pastry in the base of an ungreased cupcake or muffin tray. Place a paper cupcake liner or small piece of baking paper on top of each piece of pastry and fill with pie weights or a small amount of uncooked rice. This prevents the pastry from puffing while you blind bake it.*
Bake pastry cases for 10-12 minutes or until slightly golden and holding their shape. Remove from the oven and carefully remove each cupcake liner. Set the pie weights aside or if using rice. Dispose of the dried rice.
Heat oil in a frying pan over medium heat. Add garlic to the pan and cook for 1-2 minutes. Add mushrooms to the pan and continue to cook for 2-3 minutes or until softened. Add chopped broccolini/broccoli florets to the pan, followed by spinach and cook until wilted. Season with cracked pepper to taste. Set aside to cool slightly.
In a small bowl, whisk the eggs and milk. Add half of the cheddar cheese.
Assemble the quiches by placing a small amount of remaining cheddar cheese on the base of each pastry case. Add mushroom mixture then top with egg mixture. Sprinkle with parmesan cheese.
Bake for 12-15 minutes or until the crust has browned and filling is firm.
Remove from the oven and allow to cool slightly before serving.
*If you prefer a healthier option, you can replace the puff pastry with 12 slices whole grain bread, crusts removed and flattened with a rolling pin. No need to use pastry weights or rice when blind baking. A light spray of olive oil on both sides before baking will help to give a good crust once baked.
Ingredients
Directions
Preheat the oven to 180℃.
Prepare the pastry cases by using a cookie cutter to cut 4 large circles from each sheet of pastry. Alternatively, cut each piece of pastry into quarters and trim the corners to create rounds. Place each piece of pastry in the base of an ungreased cupcake or muffin tray. Place a paper cupcake liner or small piece of baking paper on top of each piece of pastry and fill with pie weights or a small amount of uncooked rice. This prevents the pastry from puffing while you blind bake it.*
Bake pastry cases for 10-12 minutes or until slightly golden and holding their shape. Remove from the oven and carefully remove each cupcake liner. Set the pie weights aside or if using rice. Dispose of the dried rice.
Heat oil in a frying pan over medium heat. Add garlic to the pan and cook for 1-2 minutes. Add mushrooms to the pan and continue to cook for 2-3 minutes or until softened. Add chopped broccolini/broccoli florets to the pan, followed by spinach and cook until wilted. Season with cracked pepper to taste. Set aside to cool slightly.
In a small bowl, whisk the eggs and milk. Add half of the cheddar cheese.
Assemble the quiches by placing a small amount of remaining cheddar cheese on the base of each pastry case. Add mushroom mixture then top with egg mixture. Sprinkle with parmesan cheese.
Bake for 12-15 minutes or until the crust has browned and filling is firm.
Remove from the oven and allow to cool slightly before serving.
*If you prefer a healthier option, you can replace the puff pastry with 12 slices whole grain bread, crusts removed and flattened with a rolling pin. No need to use pastry weights or rice when blind baking. A light spray of olive oil on both sides before baking will help to give a good crust once baked.