Spinach Quiche Tarts
Elevate your brunch game with these delightful Spinach Quiche Tarts, featuring a buttery, flaky puff pastry crust filled with a creamy, cheesy, and perfectly seasoned spinach custard. This quick and easy recipe combines sautéed fresh spinach, Gruyere, and Parmesan cheeses for a rich and savory flavor, balanced by a hint of nutmeg and garlic. Perfectly portioned in a muffin tin, these mini quiches are an elegant addition to any gathering, whether served warm or at room temperature. With a quick prep time of just 20 minutes and a golden, bakery-worthy finish, these tarts are ideal for brunch, parties, or as a make-ahead snack. Impress your guests with this crowd-pleasing dish that’s as visually stunning as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets store-bought puff pastry sheets
- 4 cups fresh spinach
- 3 pieces large eggs
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Thaw the puff pastry sheets according to the package instructions. Roll them out slightly on a floured surface and cut into 12 equal squares. Gently press each square into the muffin tin cups, letting the edges slightly overhang.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook, stirring, until wilted, about 3 minutes. Remove from heat and blot any excess liquid with a paper towel. Set aside.
In a mixing bowl, whisk together eggs, heavy cream, salt, black pepper, and ground nutmeg until well combined.
Divide the cooked spinach evenly among the 12 pastry-lined muffin cups. Sprinkle grated Gruyere cheese evenly over the spinach.
Pour the egg mixture carefully into each muffin cup, filling about 3/4 of the way up. Sprinkle a small amount of Parmesan cheese on top of each tart.
Bake in the preheated oven for 25–30 minutes, or until the egg mixture is set and the pastry is golden brown.
Let the tarts cool in the pan for 5 minutes, then carefully remove using a small offset spatula or butter knife.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1573 mg | 121% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
