Mini Spinach, Cherry Tomato and Ricotta Quiches

With school holidays just around the corner Nikki Hassapladakis has created the perfect recipe for the whole family to enjoy.

These BITESIZE spinach, cherry tomato and ricotta mini quiches are fresh, healthy and perfect for the whole family. Easy to whip up and able to be kept in the fridge for up to a week, these delicious mini quiches are a great nutritious snack that will keep everyone going over the school holidays, and can also fit in the lunchbox!

Prep time: 25 minutes
Makes: 12 quiches

Ingredients
3 sheets shortcrust pastry, slightly thawed
4 eggs
1 cup milk
3/4 cup ricotta cheese
3/4 cup shredded tasty cheese
2 cups tightly packed baby spinach
12 cherry tomatoes, halved
Pinch of salt and pepper
Olive oil cooking spray

Tomato chutney:
1 red onion, diced
400g diced tomatoes
2 teaspoons curry powder
1 teaspoon ginger
2 tablespoons apple cider vinegar
1 tablespoon brown sugar

Method
Heat a non stick pan on medium heat and gently cook the spinach until wilted and soft, this shouldn't take more than 30 seconds.
Preheat oven to 180 degrees and lightly spray a 12 hole muffin pan with cooking spray.
Using a 10cm round cookie cutter, cut 4 circles from each pastry sheet ad use these to line the muffin pan.
In a bowl add the eggs and milk and whisk, then set aside.
In a separate bowl add the spinach, ricotta, tasty cheese and cherry tomatoes, mix.
Spoon equal amounts of the filling in the muffin tin, then pour the egg mixture over the filing.
Bake for 25 - 30mins until firm.

For the tomato chutney:
Place onion, tomatoes, curry powder, ginger, vinegar and sugar into a saucepan.
Stir occasionally over medium heat, for approximately 30 minutes until the mixture is thick.
Allow to cool before serving, and allow to completely cool before refrigerating.

Recipe notes:
Keeps for one week in the fridge.