Spinach & Artichoke Mini Quiches
I wanted to recreate a classic appetizer into a healthy, clean snack for all to enjoy. So, here are some Spinach and Artichoke Mini Quiches for you to enjoy!
Servings 24 Bites
Calories 17kcal
Ingredients
- 4 large organic eggs
- ¾ cup frozen spinach thawed
- ¾ cup chopped artichoke hearts
- 1/2 cup cooked quinoa
- Salt & pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Grease a mini muffin tin with non-stick cooking spray.
- Beat together the eggs in a mixing bowl, until frothy. Whisk in spinach and artichokes. Season with salt and pepper.
- Spoon 1 tablespoon of the egg mixture into each of the muffins tins until you’ve used all your batter.
- Bake in the center of the oven for 20 – 25 minutes until the quiches are cooked through and the tops no longer jiggle.
- Cool for five minutes and serve warm, or let cool completely and serve at room temperature.
Nutrition
Calories: 17kcal | Carbohydrates: 2g | Sodium: 39mg | Potassium: 26mg | Vitamin A: 635IU | Vitamin C: 1.6mg | Calcium: 8mg | Iron: 0.2mg