MEALS, SNACKS & NIBBLES
Three-cheese and spinach muffin tin quiches
These delectable quiches will have everyone lined up for seconds.
30 ml (2 T) oil
1 packet (300 g) baby spinach, washed and chopped
Salt and freshly ground black pepper tot taste
1 egg yolk
115 g (1/2 container) plain cream cheese
125 ml (1/2 cup) milk
125 ml (1/2 cup) finely crumbled feta cheese
2 rolls (400 g each) ready to use puff or short crust pastry
1 packet (200 g) Melrose cheese slices (sweet milk or cheddar)
Preheat the oven to 200°C and grease the hollows of a muffin tin with oil. In a heavy-based pan, heat the oil and add the spinach and seasoning. Stir-fry for a few seconds, cover with a lid and leave to steam until wilted. Remove from the heat. Beat the eggs, yolk, cream cheese and milk until smooth. Add the feta cheese and mix with the spinach. Set aside.
Roll out the pastry slightly thinner on a floured surface and press out circles of about 10-12 cm (large enough to line a muffin tin hollow to the top). Line the hollows and lay a slice of Melrose cheese in each. Spoon the spinach and cheese filling into the lined hollows and bake for 15 minutes. Reduce the oven temperature to 150°C and bake for another 20-25 minutes, until the pastry is golden brown and the filling is firm. Remove from the oven and leave to cool in the tin for 5-10 minutes, before removing the quiches. Serve warm or at room temperature.