Mini Spinach Quiches
- 1 Knorr Zero Salt Vegetable Stock Cubes
- 200 g spinach
- 1 onion diced
- 6 slices of bread
- 2 egg
- 30 g Parmesan cheese
- 30 g blue cheese
- 200 ml cream
- 20 g butter
Preheat the oven to 180°C. Add the oil and onion and fry. Set aside until cooled. In the meantime, heat the cream and dissolve the Knorr Zero Salt Veggie Stock Cube in the warm cream with a whisk. Allow to cool and beat in the eggs.
Cut and discard the bread crusts then flatten the slices with a rolling pin. Melt the butter and spread on one side of the flattened slices.
Use the buttered slices to line a cupcake tin then fill them with the spinach mixture, topping up with cream mixture evenly.
Top each of the mini quiches with a slice of blue cheese then sprinkle the parmesan on top. Bake for 14 minutes, after 12 minutes carefully lift them out of the tin and place back in the oven to bake for another 2 minutes.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||298.39 kcal|
|Protein (g)||9.68 g|
|Sugar (g)||3.47 g|
|Fat (g)||20.57 g|
|Fibre (g)||1.66 g|
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