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Mini Walnut, Spinach and Chicken Quiches

Mini Walnut, Spinach and Chicken Quiches
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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
  • ½ cup (125 ml) chicken, cooked, chopped
  • 12 tart shells, frozen, ready to bake
  • ½ cup (125 ml) swiss Emmental cheese
  • 2 egg(s), medium
  • ⅓ cup (75 ml) goat cheese, soft, 21% MF
  • 1 tbsp (15 ml) Romano cheese, grated
  • 2 tbsp (30 ml) 1% milk
  • ⅛ tsp (0.5 ml) nutmeg, ground
  • ⅛ tsp (0.5 ml) white pepper, ground
  • ⅓ cup (75 ml) green onion(s), finely-sliced
  • 12 walnuts, halved
  • 12 leaves baby spinach
  • ½ tsp (2.5 ml) basil, dried
  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 to 30 minutes or until tops are lightly browned.
Nutrition Information
Serving size: 50 g Calories: 170 Fat: 12 g Saturated fat: 4 g Carbohydrates: 10 g Sugar: 1 g Sodium: 150 mg Fiber: 1 g Protein: 7 g Cholesterol: 40 mg


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