Mini Spinach Quiches
Prep Time
10mins
Time to Table
25mins
Servings
5 (2 each)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, peeled and crushed
- 6 cups baby spinach, chopped
- 3 large eggs, lightly beaten
- 1 cup Daisy Cottage Cheese
- 1/4 cup grated Parmesan cheese, plus 2 tablespoons
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, peeled and crushed
- 6 cups baby spinach, chopped
- 3 large eggs, lightly beaten
- 1 cup Daisy Cottage Cheese
- 1/4 cup grated Parmesan cheese, plus 2 tablespoons
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
Directions
- Heat the oil in a large skillet over medium-high heat. Add the garlic, stirring gently until golden brown; remove the garlic and discard. Add the spinach to the pan in batches, stirring constantly until cooked and wilted. Remove from the heat.
- Preheat the oven to 375 degrees. Mix the eggs, cottage cheese, cooked spinach, 1/4 cup Parmesan, black pepper and cayenne pepper in a medium bowl. Spray 10 muffin cups with nonstick cooking spray.
- Divide the egg mixture evenly between 10 muffin cups; sprinkle with the remaining Parmesan cheese. Bake until set, about 13-15 minutes. Remove from the oven and run a knife around the edges of each muffin cup; cool and serve.
- Calories:158
- Cholesterol:125
- Dietary Fiber:2
- Protein:14
- Protein:15
- Sat Fat:4
- Sodium:388
- Sodium:392
- Sugars:2
- Total Carbohydrate:5
- Total Fat:9
