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. They’re best enjoyed warm or at room temperature.
