Mini Walnut, Spinach and Chicken Quiches

3 reviews
2 3

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.

  • Serves: 12
  • Prep Time:
  • Cook Time:
  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.

1 Reviews

  1. Image asset needed.

    I like the recipe. I've made it a few times now.
    - I make this with homemade pastry using a muffin tray to make the shells. Doing this makes the mini quiches larger and I had to increase the filling by about 1-1/2 to 2 times.
    - It's good to pre-bake the homemade pastry shells for about 5 minutes before filling them. Make sure the edges of the shells aren't too close to the edges of the individual muffin shapes otherwise the pastry slumps into the cups during the pre-bake.
    If you pre-bake, reduce the final cooking time to suit.

    1 month ago

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