SPINACH-GORGANZOLA QUICHE CUPS

Thumb_spinach_quicheblog-016

(from Margie’s recipe box)

Protein-filled while being fairly low in calories. A complete meal in a finger food! (I love LOADED quiche, so I added a little more spinach in the ones photographed.)
These freeze wonderfully, so make lots. It’s not any more work to do a double batch!

Source: http://eatingwelllivingthin.wordpress.com/2011/03/29/quick-little-quickie/

Categories: Gorgonzola, Quiche, Spinach

Ingredients

  • 1 medium sweet onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons butter
  • One 10-ounce package frozen, chopped spinach, thawed and squeezed dry
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • 6 eggs
  • 1/2 cup skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt-free Italian seasoning
  • 1/8 teaspoon black pepper
  • Dash cayenne pepper
  • Dash freshly grated nutmeg

Directions

  1. In a small saute pan, heat the butter over medium-low heat. Add the onion and garlic and cook for 10 minutes, or until softened. Transfer to a bowl and stir in the spinach and cheeses.

  2. In a medium bowl whisk the eggs until frothy. Whisk in the milk, salt, Italian seasoning, black pepper, cayenne pepper, and nutmeg.

  3. eheat oven to 350 degrees. Spray a regular-sized muffin pan (12 count) with vegetable cooking spray. Divide the spinach mixture amongst the cups. Pour the egg mixture over the spinach. Bake for 20-25 minutes, or until puffed and just set. Makes 12. (Can also be done in a deep dish pie plate, mini muffin tins, or custard cups – depending on what serving size you prefer.)

  4. Per each “cup”: Calories 101, Protein 8g, Fat 6g, NET Carbs 3g, Sugar 1g, Sodium 112mg

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