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
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