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Wednesday, June 13, 2012

Mini Quiches To Go

In an effort to eat more healthily, I have recently revisited this school of thinking:  (thank you, public library!)

I have started making these tiny crustless quiches, that you can keep in the fridge or freezer, and heat up for a quick breakfast.  They are less than 100 calories each, so you can have 3 of them and call it good! 

Mini Crustless Quiches, adapted from The South Beach Diet:

1/2 onion, chopped
1/2 bell pepper, chopped
greens- either 8 oz or so thawed frozen spinach, or 1 c. or so fresh kale
3/4 c. shredded cheese (today I used 2 oz. goat cheese, + 2 oz grated mozzerella)
3 eggs
1/4 tsp. thyme
2 shakes of red pepper flakes

In a frying pan, cook up the onions and peppers.  When they are almost done, add the kale.  (If using frozen spinach, just thaw it, drain it, and put it in your mixing bowl.)

In a large mixing bowl, whip up the eggs, and add the veggies and cheeses (of your choice).  

Preheat the oven to 350*.  Scoop mixture into baking tin.  (Disregard picture and do NOT use paper liners. Totally not worth it- everything sticks to them and you get maybe 2 bites out of it.  The things we learn from experimenting!)

Bake for 20-25 minutes, until they are solid.  You can also broil them for 2-3 minutes at the end to get the tops nice and brown.

That's it!  Refrigerate any leftovers, or freeze them if you've made a big batch; Reheat for about a minute in the microwave.

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