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Dancer's Kitchen

Stephanie's Bite-Size Veggie Quiches

Ingredients: 
1 dozen Tenderflake® tart shells 
6 eggs 
1/2 cup milk 
1 cup grated cheddar cheese 
1 cup thinly sliced spinach leaves 
Salt and pepper to taste 
 
Directions: 
• Preheat oven to 400°F. 
• Whisk the eggs and milk together in a medium-sized bowl. Mix in spinach and half of the cheddar cheese. Add salt and pepper. 
• Place the tart shells on a cookie sheet. Scoop the mixture into the shells. Top the shells with the remaining cheddar cheese. 
• Bake for thirty minutes. Let cool. 
 
Recipe yields one dozen mini quiches. 
 
Feel free to get creative! This is a great base from which to add your favourite veggies, or substitute the crust for a gluten-free option.
 
 

Stephanie Ballard is a choreographer, educator and dance advocate. She is the director of the Winnipeg Dance Preservation Initiative, core faculty of Winnipeg’s School of Contemporary Dancers and artistic advisor to Q DANCE. This September, at the St. Boniface Cathedral in Winnipeg, Ballard presents Landscape Dancing, a spiritual movement expression honouring the beatification of Mother Theresa. In 1982, Ballard choreographed an interpretive work for Mother Theresa, when she was presented with the St. Boniface General Hospital Research Foundation International Award, for an audience of 21,000. The upcoming performance will include Robyn Thomson Kacki, whose mother Faye Thomson, C.M., co-director of the School of Contemporary Dancers, was in the 1982 work and meets with Ballard every Thursday to enjoy tea and snacks. These mini quiches always make an appearance. 

~

 

Photo courtesy of Jillian Groening; Stephanie Ballard / Photo courtesy of Ballard

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