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Good Foods Spring Spinach, Avocado Pesto Mini Quiche

Easter is right around the corner, and if you are looking for a last minute brunch dish that’s eggstra adorable, these mini quiche are just the thing :). Inspired but the fresh herb flavor of Good Foods plant based Avocado Pesto Dip, and made with a gluten free crust, they are a light and healthy dish that’s easy to make in advance. Kids of all ages will love the eggcellent Easter chicks that can be created with just a little cheese, nori, and cookie cutters.

To make this recipe non dairy, just swap out the cheese with your favorite vegan varieties, and skip the goat cheese.

Ingredients: (makes 12)

This post is sponsored by Good Foods. All images and opinions are my own.

 

Almond Meal Crust:

2 cups almond flour

1/3 cup melted butter or olive oil

2-3 tablespoons cold water

2 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

Spinach Pesto Egg Filling:

2 cups fresh spinach

1 teaspoon olive oil

4 tablespoons Good Foods Avocado Pesto Dip (plus more for serving)

1/4 cup goat cheese crumbles (optional)

2 green onions, thinly sliced

8 large eggs

1/2 cup milk ( I like to use coconut)

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

Kiiroitori Inspired Chick Decorations:

1 slice cheddar cheese

6 slices white cheese

1 sheet of nori or large black olives

2 1/2 inch circle cookie cutter

Small star or triangle cookie cutter

Large round piping tip or sharp kitchen knife

Small round piping tip or toothpick

Directions:

  1. Preheat the oven to 375 degrees F. Line your muffin pan with either parchment baking cups or parchment squares. Set aside.
  2. In a large mixing bowl whisk together the almond flour, garlic, salt and pepper. Add the butter or oil and 2 tablespoons cold water, and stir until it begins to come together to form dough. You can add the third tablespoon of water if needed.
  3. Place a heaping tablespoon of the dough into each parchment cup, and use the bottom of a glass or back of a spoon to firmly press the dough into the bottom and up the sides of each parchment (wrapping the cup in wax paper keeps it from sticking to the dough).
  4. Bake for 10-15 minutes, or until the edges are starting to lightly brown.
  5. Heat 1 teaspoon olive oil in a skillet over medium heat, and sauté the spinach for about 3 minutes or until it begins to wilt. Set aside.                                      
  6. Spread 1 teaspoon of the pesto dip on top of each almond crust, and add 1 teaspoon of goat cheese, if using. Divide the chopped green onion and sautéed spinach evenly into each baking cup.                                                                                               
  7. In a large mixing bowl whisk together the eggs, milk, salt and pepper. I like to use a small liquid measuring cup to transfer the filling to the baking cups. Pour the egg mixture into each, filling almost to the top. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the quiches to cool slightly while working on the decorations .
  8. Use the circle cookie cutter to cut 6 circles out of the white cheese. Cut each in half, and then use either a small star or triangle cookie cutter (or a sharp kitchen knife) to cut the “cracked egg” design out of the top. I found it easiest to stack and work with 2-3 at a time.
  9. Use either the large round piping tip or a sharp kitchen knife to cut 12 oval shapes out of the cheddar cheese for the chick’s beaks. Either a toothpick or a small round piping tip can be used to create the nostrils.
  10. To make the cute face, cut the eyes and top feathers out of a sheet of nori with small scissors (this is what I did), or use piping tips and a sharp kitchen knife to cut them out of black olives.
  11. Add the eggshell, beak, eyes, and feathers, and you are ready to enjoy your eggcellent creation!

I think the quiche tastes best at room temperature or chilled first with even more of the pesto dip on the side, but you can serve it however you prefer. Cover and store any leftovers in the refrigerator. If you make these for an eggstra adorable (and easy) Easter dish, I would love to see!

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