Mini Quiches Made With Puff Pastry, Zucchini, Spinach and Mozzarella

Ingredients

• 450 g puff pastry (frozen)
• 160 g fresh flat-leaf spinach
• Salt
• 2 red bell peppers
• 4 tomatoes
• 2 zucchinis
• 200 g mozzarella
• flour (for the work surface)
• butter (to grease the tins)
• 1 egg yolk
• pepper (ground)
• olive oil

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Preheat the oven to 200 °C with top and bottom heat.

3. 3.

   Wash, rinse, trim the spinach and briefly collapse it in boiling salted water. Drain, shock in cold water, squeeze out excess moisture and chop finely.

4. 4.

   Wash and clean the remaining vegetables. Halve the peppers, remove seeds and white membranes, and dice them. Quarter the tomatoes, deseed and dice them as well. Slice the zucchinis into thin rounds. Drain the mozzarella and cube it.

5. 5.

   Roll out the puff pastry on a floured work surface, cut 8 circles (about 10 cm in diameter) and line greased tins with them. Shape the edge slightly higher and brush with egg yolk. Line the edge with zucchini slices, mix the remaining vegetables with the mozzarella and spread the mixture evenly over the pastry. Season with salt and pepper, drizzle with a little olive oil and bake in the preheated oven for about 25 minutes until golden brown.

6. 6.

   Remove from the oven and serve plated on a plate.