Quiche Muffins
These crustless quiche muffins are savory, cheesy, and baked in a muffin tin! Get creative with your favorite add-ins and make them for a light breakfast, lunch, or easy snack.
Servings: 6 servings
Ingredients
- 1 cup water
- ½ cup quinoa
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cups baby spinach leaves
- 2 cloves garlic minced
- salt and freshly ground black pepper to taste
- 1 cup crumbled feta cheese
- 1 cup finely shredded cheddar cheese
- ¼ cup chopped flat leaf parsley
- 4 large eggs lightly beaten
Instructions
- Prep. Preheat the oven to 375ºF. Line a muffin tin with 6 liners and spray with cooking spray; set aside.
- Cook the quinoa. Combine water and quinoa in a small saucepan and bring to a boil. Lower to a simmer, cover, and continue to cook for 15 minutes.
- Sauté the veggies. In a large frying pan, heat olive oil over medium heat. Add onions and cook until translucent, 3 to 4 minutes. Stir in spinach leaves and garlic. Season with salt and pepper and continue to cook until spinach is wilted; about 2 more minutes. Remove from heat and let cool.
- Mix. In a large mixing bowl, combine cooked quinoa, spinach mixture, both cheeses and parsley.
- Add the eggs. Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool. Then, pour in the beaten eggs and mix until well combined.
- Bake. Divide the batter evenly among prepared muffin cups. Bake for 35 to 40 minutes or until the tops are golden brown.
- Serve. Remove from oven and cool on a rack before serving.
Nutrition
Calories: 248kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 456mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2390IU | Vitamin C: 10.6mg | Calcium: 254mg | Iron: 2.1mg
