Cheese Corn and Spinach Quiches

12
Ingredients

15m
Prep Time

35m
Cook Time

50m
Ready In

Recipe: #16065

November 21, 2014

Categories: Eggs, Corn, Spinach, Oven Bake, Diabetic, Vegetarian, more

recipe by:
ImPat

"From Australian BH&G Diabetic Living and their lunch box special."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (622.2 g)
Calories 519.7
Total Fat - 18.5 g
Saturated Fat - 6.6 g
Cholesterol - 19.6 mg
Sodium - 306 mg
Total Carbohydrate - 78.2 g
Dietary Fiber - 14.7 g
Sugars - 28.7 g
Protein - 15.2 g
Calcium - 311.1 mg
Iron - 4.4 mg
Vitamin C - 281.7 mg
Thiamin - 0.4 mg

Step 1

Preheat oven to 190C (170C fan forced).

Step 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.

Step 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.

Step 4

Divide the spinach leaves and corn between bread cases.

Step 5

Whisk the eggs and milk in a medium bowl and season with pepper.

Step 6

Pour the egg mixture into the bread cases and sprinkle the cheese over.

Step 7

Bake quiches for 25 to 30 minutes or until set and golden brown.

Step 8

Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.

Step 9

Accompany one of the quiches with the fresh fruit (packed in a small container) and add a bottle of water.

Step 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).