Sundried Tomato and Goat Cheese Mini Quiches
Tomatoes are one of the only dietary sources of lycopene, a nutrient that may play a role in cognitive performance—especially in people with diabetes.
Makes 12 Quiches
Make sure to thaw your puff pastry in the refrigerator for at least 45 minutes or even overnight. Because it is very delicate, do not try to unfold the puff pastry until it is thawed, or it will crack.
- 1 sheet of frozen puff pastry
- 2 Tbsps olive oil
- 1 Tbsp garlic, minced
- 6 cups spinach leaves
- 3 oz sundried tomatoes packed in olive oil, drained and quartered
- 6 eggs
- ½ cup skim milk
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp crushed red pepper flakes
- 2 oz goat cheese, crumbled
- Cooking spray
- In a medium saucepan over medium-low heat, heat olive oil and sauté the garlic and spinach until the spinach is wilted. Remove from heat and let cool.
- Meanwhile, in a medium-sized bowl, whisk together sundried tomatoes, eggs, milk, Italian seasoning, salt, and red pepper flakes. Add cooled spinach to the egg mixture and combine.
- Carefully unfold thawed puff pastry sheet onto a lightly floured surface. Using a rolling pin, roll puff pastry to 1/8 inch thick.
- Spray the cups of a 12 cup muffin tin with cooking spray. Using a pizza cutter or a knife, cut the pastry into 12 equal squares. Place 1 square in each muffin cup, gently pressing the puff pastry to mold into each cup. Ladle filling evenly into each of the 12 muffin cups. Top each with crumbled goat cheese.
- Cook quiches until golden brown and egg is cooked through, about 20-25 minutes. Remove from oven and cool a bit before serving.