Compare the spinach pies of the eastern Mediterranean with those of France, especially these creamy mini quiche – products of master patissiers in Paris and not unknown in the provinces.
Fresh eggs and young spinach leaves are essential for their success.
This quantity of ingredients made twelve 10 cm diameter mini quiche.
The photo above features the small spinach pies of Malta that are known as pastizzi, the photo below the small spinach pies now commonplace in France, especially in Paris.
Other mini quiche recipes can be found here, including a slightly different version of this recipe.
- 250 g shortcrust pastry (see Mini Quiche and The Story of Dough)
- 250 g young spinach leaves, washed, stalks removed, cut thin
- 50 ml cream
- 2 eggs
- 65 g Emmental / Gruyére, chopped small
- 40 g Parmigiano, grated
- Nutmeg, grated, large pinch
- Salt, pinch
- Pepper, pinch
- Butter, for frying and greasing
Sauté spinach in butter over a high heat for three minutes, drain, retain liquid, leave spinach to cool. Put spinach liquid in fridge.
Preheat the oven to 180°C.
Cut pastry into 12 rounds, place in moulds in a greased baking tray.
In a bowl, beat the egg with the cream, brush the pastry with a little of this mixture.
Add spinach to the cream-egg mixture.
Using a fork, prick the pastry dough and bake for ten minutes.
The butter used to sauté will have harded and taken on a rich green colour, scoop this off the top of the spinach liquid, place in bowl with cream-egg mixture.
Add emmental, nutmeg and seasonings, stir, pour into pastry moulds.
Sprinkle with parmigiano.
Bake for 25 minutes.