Blender Crustless Spinach Mini Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 oz Taylor Farms - Organic Baby Kale Mix (Baby Spinach, Kale, Chard, & Carrots) 1 clove Garlic 3 medium (4-1/8" long) Scallions, raw0.25 cup, diced Ham, extra lean, (5% fat) 3 extra large Egg, fresh, whole, raw 0.15 cup Half and Half Cream 1 tsp Nutmeg, ground 1 dash Pepper, black 1 dash Salt 1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend 1 tsp Hot Sauce, Tapatio 0.50 cup Colby and Monterey Jack Cheese shredded 2 oz Cheese, Parmesan (Parmigiano Reggiano) Academia Barilla
Preheat oven to 350 degrees
Saute Spinach mix, Scallion and Garlic in butter until wilted and soft.
Add ham to Spinach mixer and continue to saute. Remove from heat and let cool.
Shred the Parmesan and Jack cheese
Transfer cooled greens to blender or Magic Bullet cup.
Add Eggs, Cream and seasoning and blend.
Sprinkle 1/2 the grated cheese in each of the silicone muffin wells
Pour Egg and Spinach mixture over the cheese.
Sprinkle the remaining Cheese over the top.
Bake for 15 minutes or until golden brown.
Serving Size: Make 24 mini muffin
Saute Spinach mix, Scallion and Garlic in butter until wilted and soft.
Add ham to Spinach mixer and continue to saute. Remove from heat and let cool.
Shred the Parmesan and Jack cheese
Transfer cooled greens to blender or Magic Bullet cup.
Add Eggs, Cream and seasoning and blend.
Sprinkle 1/2 the grated cheese in each of the silicone muffin wells
Pour Egg and Spinach mixture over the cheese.
Sprinkle the remaining Cheese over the top.
Bake for 15 minutes or until golden brown.
Serving Size: Make 24 mini muffin
Nutritional Info Amount Per Serving
- Calories: 32.7
- Total Fat: 2.2 g
- Cholesterol: 32.2 mg
- Sodium: 72.3 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.2 g
- Protein: 2.6 g
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