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Today’s guest post is from Karen Whitehead, Culinary Director of the Captain Cook’s Culinary Academy, in San Diego, CA. I’m a huge Quiche fan, so it’s a pleasure to share her Mini Spinach Quiche with all of you! Check out Captain Cooks Blog for more of her recipes (and videos!) and follow Karen on Facebook and Twitter.
Thanks for sharing your recipe with us, Karen!
Here’s a great recipe for breakfast, lunch or dinner. Its easy to make with your kids and they will love it!!!
~Karen
Mini Spinach Quiche
PIE CRUST:
1 C organic flour
1/4 teaspoon sea salt
½ C organic butter
2 Tablespoons ice water
FILLING:
4 organic eggs
2/3 C organic milk
1 C organic cheese, shredded
½ C chopped spinach
Dash Salt and pepper
- Preheat oven to 375
- Combine flour and salt in large bowl.
- Cut butter into pieces and add to flour mixture.
- Mix with pastry blender until crumbly (should be pea size pieces).
- Add water and mix together.
- Knead very briefly, once or twice (the butter will melt and dough will become too sticky if handled too much).
- Form 5 balls and press into large greased muffin tins, press up along the sides to form mini pie crusts.
- Bake for 10 minutes.
- Meanwhile, in small bowl, whisk eggs, milk, cheese, spinach, salt and pepper.
- Ladel into pie crusts
- Bake for additional 15-20 minutes until puffed and lightly brown.
- Makes 5.
Courtesy of Captain Cooks Cooking School for Kids.
Visit www.captaincooksblog.com for more recipes.
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I love quiche too. These look simple and delicious. Thanks for sharing Jane.
I’ve never made quiche. This looks so easy and delicious I’m gonna give it a try! Thanks for sharing.
Very tasty looking! You make it look so easy.
What a delightful recipe! This sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!
I am a terrible cook, but when I saw your post I thought to myself this seems so lovely and easy I must try it. So far I have managed to screw it up - apparently my muffin tin is smaller than the average because after putting in the dough and cooking it I attempted to ladel the egg mixture into the cups and found I had about an extra two muffin cups worth. So knowing that it turns out my pastry was much to thick for each quiche making the cooking time much much longer than 20 minutes. I think they’ll still turn out edible but I have learned now that anything that resembles easy when it comes to baking/ cooking is much more difficult.