As promised, I’m sharing what I made with leftovers from my Spinach and Strawerry Salad. I love to use up ingredients from a recipe, and this one wasn’t too challenging because I had two ingredients that I could eat every day if I had to – spinach and goat cheese.
Also, a reminder – my oven was broken. So this was as an added to challenge for what to do with my leftover spinach and goat cheese.
Personal quiches were staple in my diet when I studied in France. It’s also how I learned to love goat cheese because it was in everything I ate.
So the result of my leftovers: crustless personal spinach and goat cheese quiche …. made in the toaster oven.
Sautee spinach and place on the bottom of mini pie tins. (If you don’t have small tins, try a muffin pan.)
Top with beaten eggs (2 eggs per mini quiche), goat cheese, salt and pepper.
Bake at 350 degrees for 20 minutes, or until top starts to brown. (You can also cook in your toaster oven!)
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