Cheese Corn And Spinach Quiches Recipe

Name: Cheese Corn And Spinach Quiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 4 slices whole grain bread (crusts removed rolled out until thin); 40 g baby spinach leaves (4 cups); 125 g corn kernels (drained); 4 eggs (50 grams each); 80 ml low-fat milk (1/3 cup); fresh ground black pepper; 60 g reduced-fat cheese (30% reduced grated 1/2 cup); Extras-; 12 small strawberries (quartered); 1 kiwi fruit (chopped); water (bottle of)

Servings: persons

cooking spray
4 slices whole grain bread (crusts removed rolled out until thin)
40 g baby spinach leaves (4 cups)
125 g corn kernels (drained)
4 eggs (50 grams each)
80 ml low-fat milk (1/3 cup)
fresh ground black pepper
60 g reduced-fat cheese (30% reduced grated 1/2 cup)
Extras-
12 small strawberries (quartered)
1 kiwi fruit (chopped)
water (bottle of)

1
Preheat oven to 190C (170C fan forced).
2
Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.
3
{isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.
4
Divide the spinach leaves and corn between bread cases.
5
Whisk the eggs and milk in a medium bowl and season with pepper.
6
Pour the egg mixture into the bread cases and sprinkle the cheese over.
7
Bake quiches for 25 to 30 minutes or until set and golden brown.
8
Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
9
Accompany one of the quickes with the fresh fruit (pack in a small container) and water.
10
NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 4 slices whole grain bread (crusts removed rolled out until thin), 40 g baby spinach leaves (4 cups), 125 g corn kernels (drained), and more.

Yes, Cheese Corn And Spinach Quiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Corn And Spinach Quiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions