Kofte & Feta Crustless Quiches
- Minutes to Cook:
- Number of Servings: 24
Ingredients
You don't have to make kofte, though, to make these. If you brown ground beef and add onions, garlic and parsley to it, voila!My measurements are the exact for the nutritional information, but feel free to do what you please. It on average takes 5 eggs.1 cup/5 oz crumbled cooked kofte patties - ground beef with onions, garlic and parsley.4.25 egg beaters with added yolk1 egg white0.5 cup/3.75 oz crumbled feta cheese0.25 cup/1.45 oz small dice provolone cheese0.25 cup grated parmesan cheese3 cloves garlic, diced1 small hot pepper, diced1/2 white onion, diced3 green onions, sliced1 tsp olive oil1/3 cup diced tomatoes (I used stewed tomatoes)Salt and pepper to taste
Preheat oven to 350 degrees.
Saute onions in olive oil. Once translucent, add garlic and pepper. Season these veggies with salt and pepper while cooking. Set these aside to cool (I put them in the refrigerator).
In blender or magic bullet, combine the egg beaters, egg white, tomatoes and salt and pepper quickly. This was to make the tomatoes slightly less chunky and to whip the eggs.
Mix well crumbled beef, feta, provolone, and cooled vegetables together. Add the egg and tomato mixture. Scoop this into a well greased mini muffin pan. This makes a little more than 24 mini quiches (meaning mine spilled over the edges). Try not to overfill the cups. :)
Bake for 30 minutes. Let cool in pan for 5 minutes, and then flip out gently onto a cooling rack.
Number of Servings: 24
Recipe submitted by SparkPeople user NCSUEMME.
Saute onions in olive oil. Once translucent, add garlic and pepper. Season these veggies with salt and pepper while cooking. Set these aside to cool (I put them in the refrigerator).
In blender or magic bullet, combine the egg beaters, egg white, tomatoes and salt and pepper quickly. This was to make the tomatoes slightly less chunky and to whip the eggs.
Mix well crumbled beef, feta, provolone, and cooled vegetables together. Add the egg and tomato mixture. Scoop this into a well greased mini muffin pan. This makes a little more than 24 mini quiches (meaning mine spilled over the edges). Try not to overfill the cups. :)
Bake for 30 minutes. Let cool in pan for 5 minutes, and then flip out gently onto a cooling rack.
Number of Servings: 24
Recipe submitted by SparkPeople user NCSUEMME.
Nutritional Info Amount Per Serving
- Calories: 53.9
- Total Fat: 3.4 g
- Cholesterol: 19.8 mg
- Sodium: 158.4 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.2 g
- Protein: 4.3 g
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