Whole Wheat Flour Mini Spinach Quiche



  • 1 cup of whole wheat flour (Heaping)
  • 0,11 lbs butter (Soft)
  • 1 teaspoon of water
  • half a teaspoon of salt

for inside

  • 1,1 lbs spinach (washed and drained)
  • 1 red onion (Chopped)
  • 2-3 tablespoons of olive oil
  • 3,38 oz cream
  • 0,22 lbs of cottage cheese
  • 0,22 lbs curd cheese
  • 1 teaspoon paprika
  • 1 capia pepper (diced)
  • 1 egg


Cut the peeled onion into dice and fry it in olive oil until soft. Add the washed and drained spinach leaves and capia pepper and turn it for a few minutes. After adding salt, chili pepper, cream and sweetening, remove from the stove.

For the dough; Mix the flour and salt. Add the butter and start kneading. Add water little by little and knead until you get a medium soft dough. Roll out the dough to fit into mini tart molds with the help of a rolling pin on the counter sprinkled with whole wheat flour.

Spread the dough you prepared into mini tart molds to cover the edges. Make holes on it by pressing lightly with the help of a fork, so that it does not rise during pre-cooking. Bake the dough in the oven at 180 degrees for 8-10 minutes.

Meanwhile, add the cheeses to the spinach mixture and mix.

Take the tart dough out of the oven. Spread from the spinach mixture. Return it to the hot oven. Continue cooking until the cheeses are melted and browned.

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