Cook with Avonmore: Feta, Cheddar and Spinach Mini Quiches

Need a tasty treat to ease the post Bank Holiday blues?

We've got another great Tried & Tested: Cook With Avonmore recipe for you to try out today, delicious mini quiches with feta and cheddar cheese, and some super-nutritious spinach.

Enjoy!

Ingredients

• 225g flour
• 135g butter
• 1tsp salt
• 1 red pepper (diced)
• 1 bag of spinach
• 100g feta cheese
• 80g Avonmore Grated Cheddar Cheese
• 8 large eggs (65g)
• 100mls Avonmore milk
• Ground pepper

Method 

• Place the flour, butter and salt into a large bowl and rub together until the mixture is crumb-like.
• Gradually add 3-4 tablespoons of water until the pastry dough comes together into a ball.
• Wrap the dough in cling film and place in the fridge for 30minutes -1hour.Preheat the oven to 180 degrees C and line a cupcake tin with tinfoil (this will make it easier to remove the quiches from the tin later). Lightly grease the tin with olive oil.
• When the pastry is finished chilling in the fridge, sprinkle your counter top and rolling pin with flour and roll out  the dough until it is 1cm thick.
• Use a circular cookie cutter or glass to cut out circles of pastry and place them into the greased cupcake tin one by one. 
• Poke all of the pastries with a fork  to allow air to escape and blind bake in the oven for 25 minutes. 
• While the pastries are blind baking, mix together the eggs and milk in a large bowl and season with salt and pepper.
• After 25 minutes, remove the tin from the oven and equally distribute the spinach and peppers throughout all of the pastry moulds. Re-adjust the oven to 200 degrees C.
• Using a ladle, pour the egg mixture into each mould.
• Finish by equally distributing the cheddar and feta onto the top of each quiche.
• Bake for 30 minutes.

Alternatively, you can make one larger quiche with the same ingredients. Instead of making individual pastry cases, roll out your dough and cover an oven-proof dish with your pastry (round or square). Pour your filling into the pastry as with the mini-quiches and bake for 40-45 minutes until the egg is firm. Crack an egg on the top near the end for a cool finish.