Golden Basket
Mini Spinach Quiche Bites

Air fryer recipe · Breakfast

Mini Spinach Quiche Bites

Buttery little tart shells filled with a silky egg, spinach and cheese custard baked to a tender wobble.

Nutrition per serving

Balance Grade C · BalancedThe A to E Balance Grade is a quick read on the balance of this dish per serving. It is general information, never medical or dietetic advice.
  • 120kcal
  • 6.2 gprotein
  • 1.5 gcarbs
  • 10.2 gfat
  • 0.4 gfibre

Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.

Ingredients

  • Shortcrust tart shells8 mini
  • Eggs3
  • Cream1/3 cup
  • Chopped spinach3/4 cup
  • Grated cheese1/3 cup
  • Nutmega pinch

Method

  1. Blind-prep shells

    Set the mini tart shells in the basket and crisp them empty for a few minutes so the bases firm up. Pre-crisping stops the pastry going soggy once the wet custard goes in. Cool them a little before filling.

  2. Wilt the spinach

    Quickly wilt the chopped spinach in a dry pan, then squeeze out as much moisture as you can. Dry spinach is essential, since any extra water thins the custard and stops it setting firm in the shells.

  3. Whisk the custard

    Beat the eggs with the cream, a pinch of nutmeg, salt and pepper until smooth. Stir in the spinach and half the cheese, whisking well so the custard bakes into an even, tender set with no lumps.

  4. Fill

    Pour the custard into each shell to just below the rim and top with the remaining cheese. Do not overfill, as the custard puffs while it cooks and would spill over the edge of the pastry.

  5. Air-fry

    Air-fry at 170°C for 14 min until the custard is set with only a slight wobble and the tops are golden. Cool them for five minutes so the filling firms up before you lift them out of the shells.

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