Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.