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PrintMini 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.
![[+]](/images/uploads/recipes/2011/Jan/21/462_view.jpg)
Mini Walnut, Spinach and Chicken Quiches
1/2 cup
chicken, cooked, chopped
125 mL
12
tart shells, frozen, ready to bake
12
1/2 cup
swiss Emmental cheese
125 mL
2
egg(s), medium
2
1/3 cup
goat cheese, soft, 21% MF
75 mL
1 Tbsp
Romano cheese, grated
30 mL
2 Tbsp
1 % milk
30 mL
1/8 tsp
nutmeg, ground
0.6 mL
1/8 tsp
white pepper, ground
0.6 mL
1/3 cup
green onion(s), finely sliced
75 mL
12
walnuts, halved
12
12 leaves
baby spinach
12 leaves
1/2 tsp
basil, dried
2.5 mL
Preparation
Serves 12
Cook time :
30 min
|
Preparation time :
30 min
Mini Walnut, Spinach and Chicken Quiches
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.
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