Mini Spinach and Cheese Quiches: Smart Snacks for Back to School

<strong>Prepare the Dough:</strong> In a large bowl, mix the flour and salt. Add the chopped butter and, with your fingertips (or processor), incorporate it until you get a coarse crumble. Gradually add the cold water, spoonful by spoonful, mixing until the dough comes together. Do not over-knead. Form a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

<strong>Prepare the Filling:</strong> While the dough chills, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for another 1 minute, being careful not to burn. Add the chopped spinach and sauté until completely wilted, which takes approximately 2-3 minutes. Remove from heat and squeeze the excess liquid from the spinach well to avoid soggy quiches.

<strong>Assemble the Cream:</strong> In another bowl, beat the eggs, heavy cream, milk, salt, black pepper and nutmeg until homogeneous. Incorporate the grated cheese and the sauteed and squeezed spinach to this mixture. Mix well so that all ingredients are evenly distributed throughout the filling.

<strong>Preheat and Roll Out the Dough:</strong> Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and, on a lightly floured surface, roll it out with a rolling pin to a thickness of approximately 3mm. With a round cutter (or the mouth of a glass) of approximately 7-8 cm in diameter, cut 12 circles of dough.

<strong>Assemble the Quiches:</strong> Line a mini muffin pan (with 12 cups) with the dough circles, pressing them gently to fit the shape. Pour the spinach and cheese filling into each mold, filling about 3/4 of the capacity. Do not overfill to avoid overflows.

<strong>Bake:</strong> Take to the preheated oven for 25 to 30 minutes, or until the edges of the dough are golden and the filling is firm and slightly inflated in the center. The secret of this recipe is not to let the filling dry out too much, maintaining the creaminess. Remove from the oven and let cool slightly before unmolding. Serve warm or at room temperature.