Mini Christmas Quiche

Mini Christmas Quiche

Health Rating
Prep Cook Ready in Servings
30 min 20 min 50 min 60

Ingredients


1/2 stick Butter, salted (cut into cubes and frozen, for pie crust)
1/2 stick Butter, salted (for filling)
3 cup shredded Cheddar cheese, reduced fat (18%) (divided, for filling)
2 cup Cremini (Italian) mushroom (sliced, for filling)
4 large egg Egg (for filling)
1 cup, crumbled Feta cheese (for filling)
454 gm Frozen spinach (defrosted, squeezed dry, chopped, for filling)
4 clove(s) Garlic (minced, for filling)
1 tbsp Honey (for filling)
1 tsp Kosher salt (for pie crust)
1 cup Partly skimmed milk, 1% M.F. (for filling)
1/4 tsp Red pepper flakes (for filling)
1/4 tsp Salt and pepper (to taste, for filling)
2 tsp Granulated sugar (for pie crust)
10 tsp Water (ice water, for pie crust)
3 cup Wheat flour, whole wheat (for pie crust)
1 large Yellow onion (diced, for filling)

Instructions


Preheat oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray and set aside.

To prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add in butter and pulse until butter is cut into pea-sized (and smaller) pieces. Pulse in water, 2-3 tablespoons at a time until mixture stays together when squeezed in your hand. Dump mixture onto a well-floured surface, form into two discs, wrap in plastic wrap and stash in the fridge while you prepare the filling.

In a heavy-bottomed dutch oven or skillet, melt butter over medium high heat. Add in red pepper flakes and garlic and cook until garlic is tender and fragrant, about 2 minutes. Add in onion and cook until garlic is translucent, about 4 minutes. Reduce heat to low, add in honey and simmer onions until they turn brown and very soft—about 15 minutes.

Add the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until well-mixed. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.

Remove one of the pie crust discs from the fridge and roll out on a well-floured surface until about 1/8″ thick. Using a biscuit cutter or drinking glass rim, cut out small pie crust circles. Place one circle in each of the cups of the prepared muffin tin—pressing in to form around cup.

To fill each up, put about 1 teaspoon of the spinach mixture in each of the cups, then carefully spoon about 1 tablespoon of the egg mixture over top. Top each mini quiche with a little bit of the remaining cheddar cheese. Repeat until all cups are full.

Bake in preheated oven for 15-20 minutes or until the pie crust is browned and the egg is set. Repeat process with remaining crust and filling.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 72
Calories from fat 34
Calories from saturated fat 19.7
Total Fat 3.8 g
Saturated Fat 2.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.0 g
Cholesterol 22.7 mg
Sodium 140 mg
Potassium 77 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.8 g
Sugars 1.0 g
Protein 3.8 g

Dietary servings

Per Portion


Grain 0.3
Milk Alternative 0.2
Vegetables 0.1

Energy sources


Pygal32%453.7819122130695147.499558631704247%351.210004735133277.892693722962921%325.88667841253357125.9217043727087732%47%21%CarbohydratesFatProtein
Recipe from:
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