In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and work it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill in the fridge for 15 minutes.
Preheat your oven to 180°C (350°F). Lightly flour a surface and roll out the chilled dough to about 3 mm thickness.
Use a small round cutter to cut out circles about 7-8 cm in diameter.
Gently press each dough circle into the cups of a mini muffin tin, trimming any excess overhang. Chill the crust-lined tin in the fridge for another 10 minutes to prevent shrinking.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper until just combined. Stir in the grated cheddar, sautéed spinach, and chopped herbs for a flavorful filling.
Remove the chilled crusts from the fridge and bake them for 10 minutes until they’re just lightly golden around the edges
. Remove from the oven and carefully spoon about a tablespoon of filling into each crust.
Return the filled mini quiches to the oven and bake for another 15-18 minutes, until the filling is puffed slightly and set, with a light golden top. Keep an eye to avoid overbaking.
Once baked, remove the mini quiches from the oven and let them cool in the tin for 5 minutes.
Transfer to a wire rack to cool slightly before serving.
Serve these tasty quiches warm, perfect for brunch, lunch, or dinner. They’re best enjoyed warm or at room temperature.
