RECIPES

Mini Walnut, Spinach and Chicken Quiches

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.

Prep Time

PT30M

Cook Time

PT30M

Serves

12

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. 1 Preheat oven to 400°F (200°C).
    2. 2 Place shells on a lined baking tray.
    3. 3 Grate Emmental Swiss cheese.
    4. 4 Combine eggs, goat and Romano cheeses, milk, nutmeg, white pepper and basil in blender or food processor.
    5. 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. 6 Bake for 20-30 minutes or until tops are lightly browned.
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