Crust-less Mini Quiche - Chicken, Spinach, Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 eggs1 teaspoon Garlic powder1 teaspoon Paprika1/2 teaspoon Steak Seasoning1 Drumstick and thigh leftover Rotisserie Chicken, chopped1/2 cup chopped Baby Kale1/2 cup chopped Baby Spinach3/4 cup Finely Shredded Cheddar Cheese, divided
1. Preheat oven to 350 degrees. Whisk together the eggs and spices.
2. Add the chopped chicken, vegetables and 1/2 cup cheese. Mix to combine.
3. Using a greased mini muffin pan fill each cup with the egg mixture. Bake in preheated oven for 25 minutes. Top each muffin with the remaining cheese, bake for 5 minutes till the cheese is melted.
4. Cool slightly and serve.
Serving Size: 24 mini "muffins"
Number of Servings: 24
Recipe submitted by SparkPeople user ZEPHYR1975.
2. Add the chopped chicken, vegetables and 1/2 cup cheese. Mix to combine.
3. Using a greased mini muffin pan fill each cup with the egg mixture. Bake in preheated oven for 25 minutes. Top each muffin with the remaining cheese, bake for 5 minutes till the cheese is melted.
4. Cool slightly and serve.
Serving Size: 24 mini "muffins"
Number of Servings: 24
Recipe submitted by SparkPeople user ZEPHYR1975.
Nutritional Info Amount Per Serving
- Calories: 51.6
- Total Fat: 3.5 g
- Cholesterol: 87.4 mg
- Sodium: 102.4 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 4.1 g
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