18-24 medium pastry tart shells
1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) 2% milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) tarragon
1/2 cup (125 mL) finely chopped red onion
1 (300g) package frozen spinach, thawed and squeezed dry thoroughly
3/4 cup (175 mL) crumbled feta cheese
Preheat oven to 375°F (190°C). Using a medium-sized mixing bowl, beat eggs until blended and mix in yogurt, milk, salt, mustard, tarragon, onion, spinach, and feta cheese. Spoon into pastry-lined tart tins. Place tarts on a cookie sheet on the middle rack in the oven.
Bake at 375°F (190°C) for 25 minutes, until set. Cooked tarts may be refrigerated for up to 3 days or frozen for one month. Reheat in 325°F (160°C) oven for about 10 minutes, or about 20 minutes if frozen.
Makes 18-24 quiche tarts.
Carbohydrate: 9.3 g
Fat: 8.2 g
Protein: 4.4 g
Sodium: 282.8 mg