Wednesday, May 19, 2010

So Easy: Mini Crustless Quiche

Mini crustless quiche are the easiest and best thing I like to make.  You can make a lot and then freeze them for later - they reheat really nice straight out of the freezer too!

The basic recipe is: 4 eggs and a bunch of veggies and cheese in a 6 cup muffin pan.

Today I decided to be a little creative so I stirred up 4 eggs, about 1 cup of low fat cottage cheese, 2-3 Tbs of sundried tomatoes in oil, 1/4 cup of shredded parm and some S&P in a bowl.  Meanwhile, I also sauteed up about 1/2 of a diced onion and a large clove of minced garlic in a glug of olive oil.  Then, I added a bunch of fresh spinach and let it cook down a bit (frozen works just as well btw).
I stirred the spinach into the eggs, spooned it into non-stick sprayed muffin tins and baked them at 375 for about 20 minutes.

I took these over to have brunch with my Mom and Dad. We had clementines and hash browns too - great meal!

My dad even told me I'm getting to be a better cook :) It doesn't get much better than that.

1 comment:

  1. Sounds yummy. I shared this with my sister-in-law who is gluten sensitive. Thanks!