Kale & Spinach Mini Quiches

PREP: 10 minutes
COOK: 25 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

358 Kcal Energy
6.01g Carbohydrate
10.43g Protein
1.14g (of which Sugar)
33.57g Fat
1.8g Fibre
6.9g (of which Saturated Fat)
552mg Salt


90g spinach

90g kale

3 tbsp water

6 large eggs

180g fresh pesto

Ground black pepper

A little olive oil for greasing

You will need an 8-hole muffin baking tray – each muffin hole should have at least a 125ml capacity


1. Preheat your oven to 190C or Gas Mark 5. Heat a medium saucepan over medium heat and add the spinach, kale and water. Cook for a few minutes until the leaves have wilted and reduced. Leave to cool. Pop these leaves into your food processor and blend on medium speed.

2. Meanwhile, beat the eggs with the pesto and pepper then add to the cooled leaves in the food processor before blending on top speed.

3. Grease the 8 holes of your muffin tin with a little oil or use cases to avoid sticking. Fill each of the 8 greased muffin holes with equal amounts of the eggy mixture. Put the tray in the oven and cook for 20-25 minutes or until a cocktail stick inserted into the quiches comes out clean.

Cooking Tips

Serve warm or cold. Developed by nutritionist Jenny Tschiesche. Contains 30% of your RDA for folate.

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