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Preheat oven to 400°F (200°C).
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Place shells on a lined baking tray.
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Grate Emmental Swiss cheese.
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Combine eggs, goat and Romano cheeses, milk, nutmeg, white pepper and basil in blender or food processor.
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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.
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Bake for 20-30 minutes or until tops are lightly browned.
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.
Ingredients
- Serves: 12
- Prep Time:
- Cook Time:
- 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
Nutrition Info
- Per 50 g serving Amount
- Calories 170
- Protein 7 g
- Fat 12 g
- Saturated Fat 4 g
- Carbohydrate 10 g
- Fibre 1 g
- Sugar 1 g
- Cholesterol 40 mg
- Sodium 150 mg
- Per 50 g serving % Daily Value
- Potassium 2
- Calcium 10
- Iron 6
- Vitamin A 2
- Vitamin C 2
- Vitamin B6 4
- Vitamin B12 14
- Folate 7
- Magnesium 5
- Zinc 6
