Mini Crustless Quiches

This past week has been a whirlwind!  On Monday, a foot of snow was dumped on us and the office was closed, so I worked on a cookbook for a while and then had some fun breaking out my paints again.  Tuesday was my office’s biggest event of the year, so it was pretty much a twelve hour day.  Then Wednesday another six inches of snow/ice fell from the sky (getting reeaaaaallly old…), and then Thursday and Friday were fairly normal.  And then Saturday…….I bought a new car!!!!!  It’s a Honda Civic and so far I LOVE it!  I find myself looking for an excuse to go somewhere just so I can drive it.  Although now I’m also paranoid about driving in the snow (which is still falling as I type…) because my car is so new and beautiful I’m afraid to wreck it!  Anyway, enough about me.  When you’re faced with a crazy week like that, what’s the best thing you can do to be ready for anything?  Food Prep of course!!!  Today’s recipe is a very easy to put together, and delicious breakfast (or lunch, or dinner, or snack…) that packs a huge nutritional punch!

Mini Crustless Quiche, (healthy)Vittles&BitsMini Crustless Quiches!!!!!  Aren’t they just delightful looking?  And they really couldn’t be easier to make.

Mini Crustless Quiches

Ingredients:

  • 1 (10 oz) package chopped, frozen spinach
  • 12 extra large eggs
  • 1 ½ cups low fat cottage cheese
  • 1 cup reduced fat, shredded cheddar cheese
  • ½ cup reduced fat Feta cheese
  • Salt and pepper to taste

Method:

  1. Preheat oven to 375 degrees F.
  2. Unwrap spinach and thaw in the microwave (5 minutes). (Place a paper towel under box to absorb any water that leaks out.) After spinach has thawed, place in a strainer and use a large, flat spoon to push out as much water as you can. Set aside.
  3. In a large mixing bowl, whisk the eggs. Add in the three kinds of cheese and the spinach. Mix well. Season with salt and pepper as desired.
  4. Spray a muffin tin liberally with non-stick spray. Spoon the egg mixture into the muffin tins. The muffin tins should be filled most of the way but not overly filled, as the eggs will rise when baking.
  5. Bake in preheated oven for 25-30 minutes, until the edges of the quiches are starting to brown. Remove from the oven and let cool before serving.
http://www.healthyvittlesandbits.com/2014/02/10/mini-crustless-quiches/

Mini Crustless Quiches, (healthy)Vittles&Bits

 

This is just a basic recipe and can of course be adapted to suit any combination of flavor preferences.  You could add in meat like diced ham or sausage or even ground turkey.  You could just other veggies such as tomatoes, bell peppers, onions, broccoli, or asparagus.  And of course you can always play around with different types of cheeses to find your favorite!

As mentioned, these little quiches are SUPER good for you, and a great way to start your morning.  I usually have two at a time because, after all, they’re mini.  Here are the macros for the recipe:

Makes 16-18 mini quiches.
For 1 mini quiche: 
kcal = 105
FAT = 5 grams
PRO = 10 grams
CHO = 2 grams
Fiber = 1 gram

Mini Crustless Quiches, (healthy)Vittles&Bits

So tell me, how are you guys staying positive despite all this dreary weather?  I’ve had it up to here (holds hand as high as she can above her head) with this wintry precipitation.  Did you make any fun and delicious foods? Treat yourself to something special?  Drink 12,728 gallons of hot tea like I did? 

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9 comments on “Mini Crustless Quiches

    1. I am so jealous! Where are you that it’s summer? Australia? Lol. Glad you like the quiches. Let me know how they turn out!

    1. Yes you need to see my new car soon it’s so beautiful!!! You should try them with the cottage cheese- you can’t taste it at all and it adds a lot of protein! But I’m sure it would still be good without 🙂

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