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Monday 13 March 2017

Sundried Tomato Quiches with Spinach and Goat Cheese

Sundried Tomato Quiches with Spinach and Goat Cheese

This is one of many versions of quiches I made at my restaurant.  Doing them as minis allowed me to have different types and they were crustless, so it made them gluten-free.
2
4 eggs
¼ cup milk
4 ounces chopped spinach
2 scallions, finely chopped
6 halves of sundried tomatoes, minced
1/4 cup goat cheese, crumbled
1/4 teaspoon salt
1/4 teaspoon white pepper
2
1. Preheat oven to 350 degrees.
2. Grease the cups of a muffin tin.
3. Whisk, eggs, and milk.
4. Fold in all other ingredients.
5. Using a 1/3 cup measure, scoop egg mixture into muffin tin cups.
6. Place the pan in preheated oven and bake for 25 minutes.

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