Mini Spinach Quiches – a delicious recipe with flaky refrigerator, cornstarch, ground nutmeg, salt, pepper, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Separate each biscuit into 3 layers.
2
Fit layers into 30 (1 3/4 x 1-inch) mini muffin pan cups.
3
In a 2-quart saucepan stir together cornstarch, nutmeg, salt and pepper.
4
Gradually stir in milk until smooth.
5
Stirring constantly, bring to a boil. Gradually stir about 1/4 cup of the hot cornstarch mixture into the beaten egg until blended.
6
Stir egg mixture into the remaining hot mixture in pan.
7
Cool.
8
Stir in cheese and spinach.
9
Spoon about 2 teaspoons spinach mixture into each tart (should be full). Bake in 400u00b0 oven 15 minutes or until lightly browned.
10
Remove from pans and serve.
11
Quiches may be frozen in tightly covered container for 1 month.
12
Bake frozen quiches 15 minutes at 400u00b0.
381
kcal
Calories
25
g
Fat
17
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 oz.) pkg. flaky refrigerator biscuits, 3 Tbsp. cornstarch, 1/4 tsp. ground nutmeg, 1/4 tsp. salt, and more.
Yes, Mini 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.
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