Nasturtium Flower Mini Quiches | Petite Ingredient Skip to main content

Nasturtium Flower Mini Quiches


Olive Oil Spray

3 Sheets Shortcrust Pastry (160g)

1 Onion (145g), finely chopped

60g Baby Spinach, shredded

6 Free Range Eggs

6 Tablespoons Ricotta Cheese (you can also use plain, unsweetened yoghurt)

60g Goats Cheese

12 Nasturtium Flowers



Preheat oven to 190°C. Spray 12 medium round muffin pans with olive oil spray. Cut each sheet of pastry into four squares. Line patty pans with pastry squares, pressing to remove any air pockets, and prick bases with a fork. Bake for 8-10 minutes or until pastry is light golden brown. Set aside to cool.

Meanwhile, heat oil in a non-stick frying pan over medium heat and add onion. Cook, stirring occasionally, for 5 minutes or until onion is very soft. Add spinach and cook until it starts to wilt (approximately 1 minute). Transfer to a bowl and set aside to cool.

Divide spinach filling evenly between tart cases. Whisk eggs and ricotta cheese in a bowl and season with freshly ground black pepper.

Pour egg mixture carefully into each pastry case using a ladle or small jug, dividing evenly. Crumble goats cheese over and place a nasturtium flowers into the top of each quiche. Bake for 15 minutes or until filling is set and light golden brown. Set aside for 5 minutes before serving.