Preheat your oven to 180°C (350°F). Lightly grease 2 x 24 hole mini muffin tins with cooking oil spray.

Lay the thawed puff pastry sheets on a clean surface. Using a round cutter slightly larger than the muffin tin holes, cut out 48 circles. Gently press each pastry circle into the muffin tin holes.

Heat a small frying pan over medium heat. Add the diced onion and capsicum, and sauté for 2–3 minutes. Add the frozen chopped spinach to the pan and continue to cook for another 3–4 minutes, or until the vegetables are softened and any excess liquid from the spinach has evaporated. Remove from heat and set aside.

In a medium bowl, whisk together the eggs, dairy-free milk, salt and pepper, until well combined.

Divide the cooked vegetable mixture evenly among the pastry-lined muffin holes. Sprinkle a small amount of dairy free shredded cheese into each hole. Carefully pour the egg mixture into each hole, filling to just below the top of the pastry.

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the quiches are puffed and golden.

Allow the quiches to cool in the tin for 5 minutes before carefully removing them. Sprinkle with chopped chives before serving.