Quinoa and Spinach Mini Quiches

Picture a delightful picnic in the park, where the sun is shining, and the air is filled with the sound of laughter and nature. Among the picnic spread are Quinoa and Spinach Mini Quiches, their savory aroma enticing everyone to indulge. As you enjoy the beauty of the outdoors, these mini quiches, with their nutritious filling and bite-sized appeal, offer a perfect blend of taste and convenience, making the picnic a memorable and enjoyable experience.

Now you can too: Bring this delightful picnic experience to your next outdoor adventure! These Quinoa and Spinach Mini Quiches, packed with protein-rich quinoa and fresh spinach, offer a wholesome and satisfying snack. Whether you’re enjoying a day in the park or hosting a casual gathering, these mini quiches are sure to delight and nourish.

Quinoa and Spinach Mini Quiches

Recipe by Vie ChittavoravongCourse: Nut-Free Nibbles, Yummy Treats!

Servings

24

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

40

kcal

Ingredients

• 1 cup cooked quinoa

• 1 cup fresh spinach, chopped

• 4 large eggs

• 1/4 cup milk (dairy or non-dairy)

• 1/2 cup grated low-fat cheese (such as mozzarella or cheddar)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

Directions

• Preheat oven to 350°F (175°C) and grease a mini muffin tin.
• In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
• Stir in cooked quinoa, chopped spinach, and grated cheese.
• Spoon the mixture into the prepared mini muffin tin, filling each cup about 3/4 full.
• Bake for 15-20 minutes until the quiches are set and lightly golden.
• Let cool for a few minutes before removing from the tin.