Mini Walnut, Spinach and Chicken Quiches

Prep Time: 30 min
Cook Time: 30 min
Serves: 12

These delicate quiches are extraordinarily versatile. Equally at home as an appetizer, light lunch to accompany soup, or a brunch dish served with fizzy mimosas, this is a recipe well worth adding to your repertoire.


1/2 cup (125 mL) chicken, cooked, chopped
12 tart shells, frozen, ready to bake
1/2 cup (125 mL) swiss Emmental cheese
2 egg(s), medium
1/3 cup (75 mL) goat cheese, soft, 21% MF
1 tbsp (15 mL) Romano cheese, grated
2 tbsp (30 mL) 1% milk
1/8 tsp (0.5 mL) nutmeg, ground
1/8 tsp (0.5 mL) white pepper, ground
1/3 cup (75 mL) green onion(s), finely-sliced
12 walnuts, halved
12 leaves baby spinach
1/2 tsp (2.5 mL) basil, dried


1 Preheat oven to 400°F (200°C).
2 Place shells on a lined baking tray.
3 Grate Emmental Swiss cheese.
4 Combine eggs, goat and Romano cheeses, milk, nutmeg, white pepper and basil in blender or food processor.
5 Divide the chicken and grated cheese evenly among tarts followed by a spinach leaf, green onion and a walnut half. Spoon egg mixture over the filling to cover. Stop before you reach the lip of the crust so they don’t boil over during baking.
6 Bake for 20-30 minutes or until tops are lightly browned.