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!
Servings : 6servings
Prep Time 25 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr
Ingredients
1cupwater
1/2cupquinoa
2tablespoonsolive oil
1onion, thinly sliced
4cupsfresh spinach leaves
2garlic cloves, minced
salt and fresh ground pepper, to taste
1cupcrumbled feta cheese
1cupshredded cheddar cheese
1/4cupflat leaf parsley
4large 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.