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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.
Serves: 12
Prep Time: 30 min
Cook Time: 30 min


½ cup chicken, cooked, chopped
12 tart shells, frozen, ready to bake
½ cup swiss Emmental cheese
2 egg(s), medium
⅓ cup goat cheese, soft, 21% MF
1 tbsp Romano cheese, grated
2 tbsp 1% milk
⅛ tsp nutmeg, ground
⅛ tsp white pepper, ground
⅓ cup green onion(s), finely-sliced
12 walnuts, halved
12 leaves baby spinach
½ tsp basil, dried

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per 50 g serving Amount
Protein7 g
Fat12 g
Saturated Fat4 g
Carbohydrate10 g
Fibre1 g
Sugar1 g
Cholesterol40 mg
Sodium150 mg
Per 50 g serving % Daily Value
Vitamin A2
Vitamin C2
Vitamin B64
Vitamin B1214