Tuesday, October 18, 2011

Guiltless Mini-Quiches

I don't know what my deal is with mini things lately - mini apple pies and now mini quiches!  I saw this recipe a while ago in Cooking Light, but it was for a whole quiche made in a pie pan.  I got the idea this week to make mini-quiches in a muffin pan.  The muffin pan was a bit hard to scrub afterwards, but other than that, they turned out AWESOME.  I love these quiches because they are made will all veggies and low-fat ingredients, and they do not have a pastry crust, so they are 100% healthy.  They are so tiny and cute you can even have two and not feel guilty.  They would be great for a brunch or shower, but I love them just for a regular weekday breakfast since you can make them ahead.  They keep in the fridge for at least 2 or 3 days, so you can just heat up what you want to eat each morning. The eggs are filling and full of protein, so they will definitely keep you full until lunch.  I've been enjoying mine with a slice or two of cranberry walnut bread and a handful of fruit.  Delicious!

Broccoli Cheese Crust-less Quiche (Adapted from Cooking Light)
olive oil
cooking spray
1/2 c. vertically sliced yellow onion
1 chopped garlic clove
3-4 cups chopped broccoli florets (don't chop too tiny, though)
1 1/4 c. skim milk
1 c. reduced fat shredded Swiss cheese (I can never find this shredded, so I just chopped up reduced fat deli sliced Swiss)
2 T. chopped fresh flat leaf parsley
2 t. Dijon mustard
1/2 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
2 T. Parmesan cheese
4 eggs
2 egg whites

Preheat oven to 350 degrees.  Saute onions and garlic in olive oil until soft.
Add broccoli florets and saute another 4 minutes.  Broccoli will not be completely cooked.  It will continue to cook in the oven.
Spray 12 muffin cups with nonstick cooking spray.  Place onion, garlic, and broccoli mixture in the bottoms of 12 muffin cups. 
In a medium bowl, whisk together milk, parsley, salt, pepper, nutmeg, mustard, Parmesan, Swiss, and eggs.
Using a ladle, add some egg mixture on top of the veggies in each muffin cup.  My Swiss cheese stayed on top of each cup making for a lovely cheesy crust.  You can sprinkle the tops with additional Parmesan if you'd like.
Bake at 350 degrees for 25 - 30 minutes, until tops are golden and a knife or toothpick comes out clean.  Let stand 5 minutes, then serve warm or let cool and refrigerate for tomorrow's breakfast!

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