Sundried Tomato, Spinach, Feta and Quinoa Mini Quiches

side-dish
vegetarian
snack

What you need

  • 1/2 cup quinoa
  • ½ stock cube
  • 2 large handfuls spinach, coarsely chopped
  • 6 eggs
  • 4 egg whites
  • 3 tbsp ground flax seeds or chia seeds
  • 1/3 cup feta cheese, crumbled
  • 2 cloves garlic, very finely chopped
  • 1/6 small brown onion, very finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 3/4 cup sundried tomatoes packed in oil/water, rinsed, drained & chopped
  • Cooking spray
  • Parmesan cheese
  • Hot sauce

How it’s done

Preheat oven to 180 degrees

Bring 1 cup water and stock to the boil. Add quinoa and simmer on low for 10-15 min until cooked. Spread out on cutting board to cool.

Partially wilt spinach in heated, oiled pan. Take off heat to cool

Place muffin liners into a 12 muffin tin and spray generously with cooking spray. In a large mixing bowl, whisk eggs and egg whites for 30 seconds.

Add ground flax/chia, feta, onion, garlic, salt, pepper and whisk to combine.

Add cooled quinoa, spinach, sun dried tomatoes and mix.

Fill each muffin with egg mixture 3/4 full. If you have extra mixture, bake in additional muffin trays but do not overfill.

Bake for 20-25 minutes

Let cool for about 10 minutes then top generously with grated parmesan cheese

Serve hot with hot sauce

Storage Instructions:

Refrigerate in an airtight container for up to 5 days. Reheat in microwave. Freeze in an airtight container for up to 3 months.