mini cornmeal crusted spinach quiche.

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Planning ahead and making individual portions of a recipe is so convenient, especially during for the work week! I made these individual quiches for easy portion control and to grab something quick and healthy to eat. They store nicely in the fridge, and they are also super cute as an appetizer for a dinner party!
I used cornmeal in the crust of the quiche to add more fiber and texture. I used eggs and egg whites to lighten them up, and sprinkled each with some part-skim mozzarella cheese. Serve with some fruit or take a quiche to go. This recipe is both easy and delicious!

RECIPE: (makes 6 quiches)

for the dough:

  • 2/3 cup whole wheat flour
  • 1/3 cup cornmeal
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 stick butter, cold and cubed
  • ¼ cup ice water


  • In a food processor, add flour, cornmeal, salt, and sugar.
  • Pulse mixture until blended.
  • Add cold, cubed butter.
  • Pulse until mixture resembles small peas.
  • Add ice water.
  • Pulse until dough comes together to form a ball.
  • Remove dough from the food processor and kneed into a ball, being careful not to handle it too much – you don’t want to melt the butter.
  • Wrap dough in plastic wrap and place in the refrigerator for 1 hour.

for the quiche:

  • 6 cups spinach leaves, chopped
  • 1/3 cup part-skim mozzarella cheese, grated
  • 4 whole eggs
  • 4 egg whites
  • 1 Tablespoon all-purpose seasoning
  • Salt & pepper to taste


  • Preheat oven to 350 degrees.
  • Remove the dough from the refrigerator.
  • Sprinkle some counter space with whole-wheat flour.
  • Roll out dough until it’s about ¼ inch thick.
  • Grease 6 mini pie molds with butter or non-stick spray.
  • Press the dough into each, making sure no air is left on the bottom or sides of the molds. Set aside.
  • In a large mixing bowl, add the eggs and egg whites and beat together until smooth. Set aside.
  • Sautee the spinach in a small pan on medium-high heat until just wilted.
  • Place 1/2 cup of cooked spinach on the bottom of each pie-crust.
  • Add about 1/2 Tablespoon of cheese to each pie on top of the spinach, and sprinkle ½ teaspoon of the all-purpose seasoning into each pie.
  • Add 1/6 the beaten egg into each pie mold until about 3/4 full.
  • Add another 1/2 cup of spinach and 1/2 Tablespoon of mozzarella cheese on top.
  • Place the pie molds on a baking sheet.
  • Bake for about 20 minutes, or until egg is set in the middle of each quiche.
  • Switch oven to broil, and brown the cheese on top – be careful not to burn, this only takes about 30 seconds!
  • Remove from the oven and let each quiche cool.
  • Remove each quiche from the pie mold and serve with fruit for breakfast or brunch, or store in an air-tight container in the fridge for up to a week.

Nutrition Facts: (1 mini quiche) 301 calories, 16g fat, 11g saturated fat, 315mg sodium, 19g carbohydrates, 24g fiber 2g sugar, 18g protein

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