One of my biggest regrets in life is that I don’t like eggs. I used to hate anything that was “eggy”– it’s sort of a texture and a smell thing. Another of my regrets is that I LOVE cheese.
Every so often, I get tired of my toast variations (all two- peanut butter and avocado) for breakfast and crave something warm and fancier than oatmeal, my other go to for breakfast. The last few years I have been making a broccoli cheddar quiche from Weight Watchers that has enough cheese in it that I don’t mind or notice the egg. I often make that recipe with no crust and freeze the pieces individually. It’s a quick, warm meal that makes me feel fancy first thing in the morning. And feeling fancy is never a bad way to start your day.
I’ve also made several “breakfast muffin” recipes that are tolerable, but tend to either be too “eggy” or … dare I say it… slimy. Just not my thing. Which brings us to this recipe: a modified version of the quiche recipe I adore, except in individual cups with some different flavors.
This is fancy enough that if you had a brunch gathering, you could take these and people would be impressed, yet portable enough to make them a filling first meal for a long day ahead. I used a six-muffin jumbo size pan.
Spinach Quiche Cups
1 10 oz. package of frozen spinach
1 9-inch pie crust (refrigerated)
1 tsp olive oil
1/2 medium red onion, chopped
3 slices of turkey bacon (fully cooked) OR 3 slices of Canadian bacon, chopped
2 egg whites
1 1/4 cup part skim ricotta cheese
1 cup shredded reduced fat cheddar cheese, extra sharp if available
1 T Dijon mustard
1/2 tsp salt
1/4 tsp pepper, or to taste
1 tsp dried oregano
1 TBSP grated Parmesan or Italian cheese
Total Calories 295 Calories
Added Sugars 2 Calories
Protein 18 g
Carbohydrate 18 g
Dietary Fiber 2 g
Total Sugars 2 g
Added Sugars 1 g
Total Fat 17 g
Saturated Fat 8 g
- Preheat oven to 375 degrees Fahrenheit.
- Microwave spinach in a microwave safe bowl for about 5 minutes. Push all moisture out through a strainer. This is important to the texture of the quiche. The less water in the spinach, the better.
- Roll out the pie crust and cut into thirds. Then cut down the middle the other way so that there are 6 pieces. Trim the ends so all of the pieces are about uniform size. Place into muffin tins as shown. You will have a small amount of leftover pie-crust.
- Heat olive oil over medium heat in a small skillet. Saute onion and turkey bacon until the onion starts to become transparent, about 5 minutes.
- In a large bowl, mix ricotta cheese, egg, egg whites, salt, pepper, oregano and mustard. Then add onion/bacon mixture, spinach and shredded cheddar cheese. Stir well.
- Use a 1/4 cup measuring spoon to fill each muffin cup. Use the bottom of the spoon to press mixture down in evenly. Sprinkle grated cheese onto each quiche cup.
- Bake for 30-35 minutes, until a knife inserted in the center of a cup comes out clean. Let stand for 10 minutes before serving.
- If freezing, cool to room temperature and then wrap individually. Store in an airtight container or plastic bag.
*I forgot to add the Parmesan cheese before putting my quiche cups in the oven, so just know that they actually come out with a beautiful brown color if you do it right.
Hope you’re making it through the chaotic month of December well!
Health and joy,