Mini Walnut, Spinach and Chicken Quiches
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.
Preheat oven to 400°F (200°C).
Place shells on a lined baking tray.
Grate Emmental Swiss cheese.
Combine eggs, goat and Romano cheeses, milk, nutmeg, white pepper and basil in blender or food processor.
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.
Bake for 20-30 minutes or until tops are lightly browned.
|Per 50 g serving||Amount|
|Saturated Fat||4 g|
|Per 50 g serving||% Daily Value|