Sunday, January 22, 2012

Mini Feta and Spinach Crustless Quiche Muffins

I like quiche. I like feta. These were great. I forgot to put the greek seasoning in the mixture so I just sprinkled some on top before baking and it was nice. Next time I'll try mixing it into the beaten eggs.

Makes 12 quiches

1 teaspoon olive oil
1/2 cup chopped red onion
1 cup chopped mushrooms
1 cup frozen, thawed and sqeezed spinach
1/2 cup crumbled feta
4 large eggs
1/2 cup 2% milk
Greek seasoning blend

In a frying pan, heat the olive oil over medium heat. Cook the mushrooms and onions in the oil for about 5 minutes or until they become golden. If the pan gets too dry, add a tiny splash of water. If you're not trying to lose weight, add butter!!!

Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.

In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).

Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it'll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a tootpick. They're great for reheating. I haven't tried to freeze them.

No comments:

Post a Comment