Spinach & Tomato Crustless Quiches (Muffin Tin)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 71.8
- Total Fat: 3.4 g
- Cholesterol: 83.8 mg
- Sodium: 176.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 8.7 g
View full nutritional breakdown of Spinach & Tomato Crustless Quiches (Muffin Tin) calories by ingredient
Introduction
Favorite lunch item for brown-baggers. Great with a side salad or with homemade vegetable soup. Full of flavour and protein. Very filling! Favorite lunch item for brown-baggers. Great with a side salad or with homemade vegetable soup. Full of flavour and protein. Very filling!Number of Servings: 12
Ingredients
-
6 medium eggs
1 - 500g cartons of liquid egg white
2-cups of fresh baby spinach
1/3 Diced tomatoes
3/4 cup of light marble cheddar cheese
Salt & pepper to taste
Tips
Add hot paprika, chili or fresh herbs to taste.
Substitute marble cheese for feta, havarti or mozzarella (flavoured cheeses are nice)
Directions
Preheat oven to 375 F.
Mix eggs and egg beaters in large bowl.
Chop baby spinach and add to mix.
Add diced tomatoes to mix.
Add 1/2 cup of the marbled cheese to mix.
Stir all together, salt & pepper to taste.
Divide mixture evenly in a standard 12 muffin tin. Use remaining marble cheese to top of each.
Cook 25-30 minutes or until golden brown on top and knife inserted in middle comes out clean.
Serving Size: makes 12 mini-quiches (muffins)
Mix eggs and egg beaters in large bowl.
Chop baby spinach and add to mix.
Add diced tomatoes to mix.
Add 1/2 cup of the marbled cheese to mix.
Stir all together, salt & pepper to taste.
Divide mixture evenly in a standard 12 muffin tin. Use remaining marble cheese to top of each.
Cook 25-30 minutes or until golden brown on top and knife inserted in middle comes out clean.
Serving Size: makes 12 mini-quiches (muffins)