Mini Crustless Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
454 gm or 1lb of lean ground beef2 cups or less of grated cheddar cheese, or your choice1/3 cup of grated parmesan reggiano cheese1/2 onion chopped small3 cloves of garlic, minced10-15 cherry tomatoes1/4 cup of chives or green onionssalt, pepper, hot pepper flakes to taste1 cup ricotta cheesebig hand full of raw spinach, chopped small
Brown beef, drain any fat. Add onions, garlic and seasonings. Remove from heat. Add quartered cherry tomatoes, spinach and green onions to your desired amount. Fill the sprayed muffin tin with about 1 heaping tablespoon (soup spoon) of the meat/veg mixture. Put a tiny pinch of fresh grated parmesan in each tin (it's strong). Put a larger pinch of cheddar cheese into and over the meat mixture.
Scrammble eggs and add ricotta and mix. Add more seasoning to egg mixture. Put just less than 1/4 cup of egg mixture over/into each tin. Top with one more pinch of grated cheddar and 2-3 sliced cherry tomatoes.
Cook at 350 for 20-22 minutes. Let cool 5-10 min. Remove with a rubber spatula, separating sides first then scooping out. Let cool completely on a plate before refrigerating.
Serving Size: Makes 22-24 cupcake sized quiches
Number of Servings: 23
Recipe submitted by SparkPeople user JUNESGR8.
Scrammble eggs and add ricotta and mix. Add more seasoning to egg mixture. Put just less than 1/4 cup of egg mixture over/into each tin. Top with one more pinch of grated cheddar and 2-3 sliced cherry tomatoes.
Cook at 350 for 20-22 minutes. Let cool 5-10 min. Remove with a rubber spatula, separating sides first then scooping out. Let cool completely on a plate before refrigerating.
Serving Size: Makes 22-24 cupcake sized quiches
Number of Servings: 23
Recipe submitted by SparkPeople user JUNESGR8.
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 9.7 g
- Cholesterol: 157.1 mg
- Sodium: 156.9 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.3 g
- Protein: 13.0 g
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