CHEESE CORN AND SPINACH QUICHES

Cheese Corn and Spinach Quiches image

Provided by ImPat

Categories Breakfast

Time 50m

Yield 4 mini quiches, 4 serving(s)

Number Of Ingredients 11

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cooking spray
4 slices whole grain bread (crusts removed rolled out until thin)
40 g baby spinach leaves (4 cups)
125 g corn kernels (drained)
4 eggs (50 grams each)
80 ml low-fat milk (1/3 cup)
fresh ground black pepper
60 g reduced-fat cheese (30% reduced grated 1/2 cup)
12 small strawberries (quartered)
1 kiwi fruit (chopped)
water (bottle of)

Steps:

Preheat oven to 190C (170C fan forced).
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.
{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.
Divide the spinach leaves and corn between bread cases.
Whisk the eggs and milk in a medium bowl and season with pepper.
Pour the egg mixture into the bread cases and sprinkle the cheese over.
Bake quiches for 25 to 30 minutes or until set and golden brown.
Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
Accompany one of the quickes with the fresh fruit (pack in a small container) and water.
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).