Mini Quiche Florentine

4 from 2 votes

Prep 15

Cook 30

Total 45

Fat 10

Carbs 9

Protein 4

Yield

Preheat the oven to 400℉ and heavily spray a mini muffin pan with cooking spray. Set aside.
Cut each puff pastry sheet into 12 pieces. Line the muffin pan with each dough piece. Push it into the tin so it is flush with the sides.
Bake for 7 minutes. Allow cooling before filling. About 10 minutes.
Add the eggs, heavy cream, salt, and pepper to a bowl. Mix together. Set aside.
Place spinach and gruyere into each puff pastry. Add 1.5 tablespoons of the egg mixture.
Bake for 20 minutes. Cool for 5 minutes before serving.

Try this puff pastry you will need 2 10x11-inch pieces. We used Pepperidge Farm brand puff pastry for this recipe.
Sub whole milk for heavy cream if you prefer.
It is very important to heavily spray the muffin tin so the dough does not stick too much.
The amount of filling that fits into each cup varies depending on how well you push in the puff pastry. The spinach and cheese portions are about ½ teaspoon each, but we found it easier to just fill each one until the spinach and cheese were gone.