Spinach quiche with paturain

Naois loves these quiches. They are healthy and can easily be made in large quantities. I always make 12 at a time and then put them in the freezer. Because he needs more than 300 calories for his dinner, I use two baking moulds for large muffins like this one:

To easily remove the quiches from the baking tin, I put 12 homemade moulds of aluminium foil in the muffin baking tins.

Nutritional value per quiche:

• Calories: 311
• Ratio: 3:1
• Carbohydrates: 3 g
• Protein: 7 g
• Fat: 29 g

Ingredients for 1 quiche:

• 40 g finely chopped frozen spinach
• 22 g long shelf-life whipped cream (Campina)
• 24 g organic egg (1 egg is usually around 50 g)
• 21 g ground macadamia nuts
• 09 g Boursin Garlic & Fine Herbs cheese

Preparation

1. Preheat the oven to 200 degrees Celsius
2. Calculate how many grams you need from each ingredient. Because I always make 12 quiches at once, I multiply all quantities 12 times. This means I use 480g of spinach, 264g of whipped cream, etc.
3. Weigh all ingredients
4. Grind the macadamia nuts
5. Put all the ingredients together in a mixing bowl (I use the magimix cook expert) and mix them into a uniform mass.
6. Divide the mixture between the (in my case 12) baking tins.
7. Place the baking trays in the centre of the preheated oven and bake the quiches for 30 minutes.
8. After 30 minutes, use a knife to check whether the quiches are ready (nothing should stick to the knife). Remove the quiches from the oven when ready. Otherwise leave in the oven for another 5 to 10 minutes
9. Remove the quiches from the oven when they are fully baked and let them cool down.
10. Put the quiches in freezer bags or tupperwares in the freezer
11. Remove 1 quiche from the freezer 1 day in advance
12. The moment quiche is eaten, heat it up and if desired decorate it with an olive and/or edible flower.