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5
from 1 vote
Quinoa Quiche Muffins with Spinach and Cheese {Giveaway}
This
Crustless Quiche
recipe is savory, cheesy, and chock full of flavor. Baked into awesome little quiche muffins, they make a perfect breakfast, light lunch, or fun appetizer!
Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast, Breakfast/Brunch, Brunch
Cuisine:
American
Keyword:
crustless quiche, crustless quiche recipe, crustless spinach quiche, easy quiche recipes, quiche muffins
Servings:
6
servings
Author:
Katerina | Diethood
Ingredients
1
cup
water
1/2
cup
quinoa
2
tablespoons
olive oil
1
onion
, thinly sliced
4
cups
fresh spinach leaves
2
garlic cloves
, minced
salt and fresh ground pepper
, to taste
1
cup
crumbled feta cheese
1
cup
shredded cheddar cheese
1/4
cup
flat leaf parsley
4
large eggs
, lightly beaten
Instructions
Preheat oven to 375.
Line a muffin tin with 6 liners and spray with cooking spray; set aside.
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.
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.
In a large mixing bowl, combine cooked quinoa, spinach mixture, cheeses and parsley.
Make sure the quinoa mixture is not warm; if it is, give it a few minutes to cool.
Pour in the beaten eggs and mix until well combined.
Divide batter evenly among prepared muffin cups.
Bake for 35 to 40 minutes, or until tops are golden brown.
Remove from oven and cool on rack.
Serve.
Notes
Serve with a side of plain yogurt.
Nutrition
Calories:
248
kcal
|
Carbohydrates:
13
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
135
mg
|
Sodium:
456
mg
|
Potassium:
300
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2390
IU
|
Vitamin C:
10.6
mg
|
Calcium:
254
mg
|
Iron:
2.1
mg