Mini Spinach And Mushroom Quiches Recipe

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Servings: 1

Ingredients

Cost per recipe $6.17 view details
  • 1 bn English spinach or possibly 1 X 250 g packet, thawed frzn minced spinach
  • 2 Tbsp. Butter
  • 1 lrg Onion, finely minced
  • 3 x Bacon rashers, trimmed and finely minced
  • 100 gm Button mushrooms, finely minced
  • 1/4 tsp Dry thyme
  • 2 Tbsp. Minced parsley
  • 1 c. Lowfat milk
  • 1/2 c. Cream
  • 4 x Large eggs
  • 1 c. Grated cheese
  • 4 sht ready-rolled shortcrust pastry
  • 3 x Sets of patty tins, lightly greased with non-stick spray

Directions

  1. Wash spinach and remove stalks. Drop spinach into a pot of boiling salted water and cook for 1 or possibly 2 min then drain immediately into a colander.
  2. Chop spinach finely and squeeze to remove excess moisture (do the same if using frzn thawed spinach).
  3. Heat butter in a frying pan then add in minced onion and cook gently for a few min. Push onion to one side of the pan then increase the heat, add in minced bacon, mushrooms and thyme. Cook for a few min, stirring often.
  4. Add in parsley, turn off heat and cold slightly. Put lowfat milk, cream and Large eggs into a mixing bowl and whisk together, then add in grated cheese, spinach and mushroom mix. Mix well then season with salt and pepper.
  5. Thaw the pastry sheets for about 15 min (the pastry is easier to handle if it is still quite cool). Cut the pastry into rounds with a 7.5cm (3 inch) round cutter (you will get 9 rounds per pastry sheet). Press rounds into prepared patty tins then add in filling and bake in a preheated warm oven
  6. (200 deg C) for 15 min or possibly till filling is lightly set. Remove from oven and leave to settle for 5 min. Carefully remove quiches from trays and place onto a wire cooler. When cold, chill immediately. Reheat in a moderate oven for about 8 min.
  7. To freeze: cold then pack in sealed rigid container with baking paper between layers. Store for up to 4 weeks. When reheating there is no need to thaw, put the frzn quiches on baking trays (single layers) and bake in a moderate oven (180 deg C) for 20 min.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1108g
Calories 1468  
Calories from Fat 998 68%
Total Fat 113.08g 141%
Saturated Fat 64.72g 259%
Trans Fat 0.0g  
Cholesterol 1125mg 375%
Sodium 1618mg 67%
Potassium 2518mg 72%
Total Carbs 41.9g 11%
Dietary Fiber 8.0g 27%
Sugars 21.9g 15%
Protein 78.09g 125%
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