Mini Spinach Quiches with Tomatoes

Ingredients

• 5 eggs
• 600 ml heavy cream
• 2 tbsp crème fraîche
• 100 g grated cheese
• 1 handful young spinach
• 2 Tomatoes
• 1 Garlic clove
• Salt
• ground pepper
• freshly grated nutmeg

Instructions

1. 1.

   Wash, rinse, and briefly blanch the spinach in boiling salted water. Shock in cold water, squeeze out excess moisture, and roughly chop.

2. 2.

   Wash the tomatoes, quarter them, remove seeds, and dice.

3. 3.

   Peel the garlic and finely mince it.

4. 4.

   Distribute the spinach and tomato cubes into the muffin tins.

5. 5.

   Whisk together the cream with crème fraîche, cheese, and garlic. Season well with salt, pepper, and nutmeg, then pour until about 2 cm below the rim of each tin. Bake in a preheated oven at 180°C for approximately 20 minutes until golden brown.