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Crustless Spinach Quiche Muffins (over greens) Recipe

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This recipe for Crustless Spinach Quiche Muffins (over greens) is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 6:
1 T Vegetable Oil
1 C Yellow Onion, diced
10 oz frozen chopped spinach, or 1 C fresh spinach
1/2 C chopped roasted red pepper
5 Eggs, beaten
1/4 C Parmesan cheese, shredded
1/3 C Cottage Cheese, 1 % milkfat
1/3 C Low fat Muenster Cheese, shredded
3/4 C Low Fat Cheddar Cheese, shredded
pinch of salt/pepper
6 cup of Mesclun Mixed Greens, if desired
6 oz Balsamic Vinagrette

For 50:
1/2 C Vegetable Oil
4 lb. Yellow Onion, diced
84 oz Frozen Chopped Spinach
40 Eggs, beaten
2 C Parmesan cheese, shredded
3 C Cottage Cheese, 1 % milkfat
3 C Low fat Muenster Cheese, shredded
5 C Low Fat Cheddar Cheese, shredded
2 tsp salt
1 tsp black pepper
50 cups Mesclun Mixed Greens
50 oz Balsamic Vinaigrette
Directions:
Directions:
Preheat oven to 350 degrees. Lightly grease muffin pan with food release spray. Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. Add in peppers. In a large mixing bowl, combine the eggs, Parmesan cheese, cottage cheese, Muenster cheese, salt and pepper. Add the onion-spinach-pepper mixture to the bowl and stir to blend. Scoop mixture into prepared muffin pan. Bake in preheated oven until eggs have set, approximately 30 minutes. Let cool for 10 minutes. Remove quiches from pan and if desired serve each over 1 cup of mesclun mixed greens tossed with balsamic vinagrette.
Number Of Servings:
Number Of Servings:
6 or 50
Personal Notes:
Personal Notes:
Change up the additions to suit your taste! Enjoy!

 

 

 

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