Quick little quickie!

SPINACH-GORGANZOLA QUICHE CUPS

 

I love quiche in any way, shape, or form.  It’s comforting to me…the possibilities are innumerable…and they are 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!

(This is my interpretation but, thanks to Shelly of TheWorldAccordingToEggface for the inspiration and tons of variations!)

~~~~



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

.

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.

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

Preheat 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.)

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

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14 Comments Add yours

  1. Kathy says:

    These photos look like there’s a crust of some sort, but I don’t see it in the recipe. Did you use a crust? Is that cheese I’m seeing?

    1. Linda says:

      Nope, no crust!

      I sprayed a regular muffin pan with PAM – it was NOT non-stick, so they got a little beat up trying to get them out. I actually like quiche better without a crust. Seems to show off the flavors better…to me, at least!

    2. Linda says:

      The bottom photo shows it in a better view!

  2. suzanne says:

    Can a different type of cheese be used? Not a big fan of gorganzola. Maybe feta?

  3. amazing recipe! i tried it and it turned out beautifully! 🙂 thanks so much for sharing!! i’m linking your site to my blog!!

    XOXO

  4. allabouttwenties.blogspot.com 🙂 check it out!

  5. Candi Noftz says:

    I made these today, I am not a fan of blue cheese BUT i decided since i have had steak and Gorgonzola so I figured I would give it a shot. I didnt tell my family what Gorgonzola was exactly so they would at least TRY them. Well, I am here to say that they were a huge hit 🙂 My 12yr old even wanted more. They are great. The cheeses melt and blend wonderful. I have never made or ate quiche before and am not even a big fan of eggs but I am making this and more like it ! that is for sure 🙂 Thanks so very much for helping me broaden not only mine but my families horizons as well.

  6. I want these NOW!!! I am so excited to make them. xo

  7. I was on pinterest and I put a search in for quinoa. Your delicious quinou burgers came up, we made them Fri night and last night lol, they were that good. So now I am perusing your blog and finding a million recipes I want to make! These are next on my list. BTW your quinoa recipe went viral in my little world lol, so many people making it, reposting, etc.

    THANK YOU!

  8. Emily says:

    Can these be baked in cupcake liners??

    1. Linda says:

      Yes, they can…I would still spray them with PAM though!

      1. Emily says:

        Great! I think I’m going to try them with feta 🙂

  9. Steph says:

    Is there a way to make these with a crust without making them super fat? I like the idea of healthy quiche, but I adore the buttery-flaky crust.

    1. Linda says:

      Steph…I hear ya, sister!!! The crust has always been my favorite part of pie or quiche!

      I haven’t found a flaky, scrumptious crust that is low fat, but maybe using some light marg like I Can’t Believe It’s not Butter would work?

      (It’s the carbs from the flour that get me, so when I DO make a crust I use regular shortening and have just a little bit of the crust, then eat the filling. Not as much fun…but a couple bites, for me, is better than nothing, sometimes!)

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