My friend Kristen requested that I share a healthy recipe I have for mini quiches. This is a great recipe, and something you can make Sunday evening, and then benefit from a healthy breakfast all week. I originally received this recipe from a instructor of a strength training class I took back in the early 2000's. I have adapted over time.
RECIPE: Crustless Mini Quiches
16 oz egg beaters or egg substitute
1 10 oz package of frozen chopped spinach (defrosted with water squeezed out)
1/2 cup shredded low-fat Mexican blend cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
a couple of dashes of Tabasco
Preheat oven to 350 degrees. Ensure all water has been squeezed out of the spinach. Combine all ingredients, and use a fork to combine. Line a 12-muffin pan with muffin cups. With an ice cream scoop, fill each muffin cup to the top. Bake for 12-15 minutes.
Note: Overcooking will result in rubbery eggs, and not very tasty. These will continue to cook out of the oven. When the outer edge has set, but it still jiggles a little in the middle, pull them out. When you reheat via the microwave, they will cook a little more.
Store cooled quiches in an airtight container in the refrigerator. Reheat in the microwave for 20-30 seconds, or until heated throughout. Recipe makes 12 full size muffin size quiches.
You can substitute or add any sort of ingredients you would like -- those type of things you might put in an omelet. In the past we have added Canadian bacon, bell peppers, and tomatoes.
Note - when these cool out of the oven, they will fall. So don't despair. Unfortunately they are not as pretty as when they originally come out. Enjoy!
16 oz egg beaters or egg substitute
1 10 oz package of frozen chopped spinach (defrosted with water squeezed out)
1/2 cup shredded low-fat Mexican blend cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
a couple of dashes of Tabasco
Preheat oven to 350 degrees. Ensure all water has been squeezed out of the spinach. Combine all ingredients, and use a fork to combine. Line a 12-muffin pan with muffin cups. With an ice cream scoop, fill each muffin cup to the top. Bake for 12-15 minutes.
Note: Overcooking will result in rubbery eggs, and not very tasty. These will continue to cook out of the oven. When the outer edge has set, but it still jiggles a little in the middle, pull them out. When you reheat via the microwave, they will cook a little more.
Store cooled quiches in an airtight container in the refrigerator. Reheat in the microwave for 20-30 seconds, or until heated throughout. Recipe makes 12 full size muffin size quiches.
You can substitute or add any sort of ingredients you would like -- those type of things you might put in an omelet. In the past we have added Canadian bacon, bell peppers, and tomatoes.
Note - when these cool out of the oven, they will fall. So don't despair. Unfortunately they are not as pretty as when they originally come out. Enjoy!
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