Post by tummyache on Jul 7, 2018 6:28:19 GMT -5
SPINACH and QUINOA BREAKFAST MINI QUICHE RECIPE
www.verywellfit.com/breakfast-mini-quiche-recipe-4137295?utm_campaign=wellfed&utm_medium=email&utm_source=cn_nl&utm_content=20180706&utm_term=
These freeze well and can be microwaved from frozen. Pop one in the microwave and breakfast is ready in about one minute. Use your imagination to come up with variations. By Patsy Catsos, MS, RDN, LD, Author of The IBS Elimination Diet and Cookbook
* HFI - This may not work for everyone. Obviously, some changes may need to be made for some folks: like substituting white rice for quinoa; using a little ground meat in place of the organic, uncured bacon, or omitting meat all together; using dairy free cheese, in my case; or changing up the spices used. I make these all the time, frequently omitting meat + cheese. Just use whatever you can, if eggs work for you. By the way, shredded potatoes work too in place of the rice/quinoa.
MAKES: 9 mini quiches
• 1/3 cup quinoa (uncooked)
• 2/3 cup water
• 4 oz spinach (frozen, chopped, about 1 cup)
• 6 large eggs
• ¼ tsp thyme leaves (dried)
• 2 pinches sage (ground)
• ¼ tsp salt
• 1/16 tsp black pepper (freshly ground)
• 3 Tbsp scallion greens (finely minced)
• 1 ¾ oz Canadian bacon (3 slices or 1/3 cup chopped)
• 1 cup Cheddar cheese (shredded)
INSTRUCTIONS:
1.Preheat the oven to 350 F. Have a 12-cup muffin tin on hand.
2.Cooking Quinoa: In a small saucepan with a lid, combine quinoa and water. Cover, bring to a boil, and reduce heat to a simmer. Cook until water is mostly absorbed, 12 to 13 minutes. Remove from heat and leave covered for 3 to 4 minutes. Remove cover, fluff and let cool.
3.While the quinoa is cooking, place the frozen spinach in a small microwave-safe bowl and cook on high power just until thawed, 1 to 1 ½ minutes. Press down on the spinach with a spoon and pour off excess liquid. Spread spinach out in the bowl to speed cooling.
4.In a medium bowl, whisk the eggs. Add thyme, sage, salt, pepper, scallions, and whisk. Mix in cooked quinoa, Canadian bacon, spinach, and cheese.
5.Grease 9 cups of a muffin tin very generously with baking spray or oil. Use a soup ladle or a large spoon to divide the mixture into the muffin cups, filling them to 1/8 inch below the top. Bake in the middle of the oven until quiches are set and slightly golden around edges, 18 to 20 minutes. Remove from the oven and let them cool for 10 minutes in the pan. Run a knife around the edge of each muffin cup to loosen; then serve.
Variations and Substitutions
1. Use fresh baby spinach in place of frozen spinach. Microwave on high power 1 to 1 ½ minutes until wilted. Squeeze out excess water and lightly chop.
2. Use diced ham or pancetta in place of Canadian bacon. [or any kind of lean ground meat]
Cooking and Serving Tips
1. To prevent your quiches from sticking to the muffin tin, spray the baking pan very generously with baking spray immediately before filling it.
2. If done ahead of time, run a finger around the edges to recoat the inside of the cups before filling, as oil may settle into the bottom while you are doing the prep.
3. Use bagged frozen chopped spinach rather than the frozen spinach blocks; this makes it easier to remove just the amount you need from the package.
4. Freeze extra quiches on a foil-lined baking sheet. Once they're frozen, put them in an airtight container and store them in the freezer until they're needed.
www.verywellfit.com/breakfast-mini-quiche-recipe-4137295?utm_campaign=wellfed&utm_medium=email&utm_source=cn_nl&utm_content=20180706&utm_term=
These freeze well and can be microwaved from frozen. Pop one in the microwave and breakfast is ready in about one minute. Use your imagination to come up with variations. By Patsy Catsos, MS, RDN, LD, Author of The IBS Elimination Diet and Cookbook
* HFI - This may not work for everyone. Obviously, some changes may need to be made for some folks: like substituting white rice for quinoa; using a little ground meat in place of the organic, uncured bacon, or omitting meat all together; using dairy free cheese, in my case; or changing up the spices used. I make these all the time, frequently omitting meat + cheese. Just use whatever you can, if eggs work for you. By the way, shredded potatoes work too in place of the rice/quinoa.
MAKES: 9 mini quiches
• 1/3 cup quinoa (uncooked)
• 2/3 cup water
• 4 oz spinach (frozen, chopped, about 1 cup)
• 6 large eggs
• ¼ tsp thyme leaves (dried)
• 2 pinches sage (ground)
• ¼ tsp salt
• 1/16 tsp black pepper (freshly ground)
• 3 Tbsp scallion greens (finely minced)
• 1 ¾ oz Canadian bacon (3 slices or 1/3 cup chopped)
• 1 cup Cheddar cheese (shredded)
INSTRUCTIONS:
1.Preheat the oven to 350 F. Have a 12-cup muffin tin on hand.
2.Cooking Quinoa: In a small saucepan with a lid, combine quinoa and water. Cover, bring to a boil, and reduce heat to a simmer. Cook until water is mostly absorbed, 12 to 13 minutes. Remove from heat and leave covered for 3 to 4 minutes. Remove cover, fluff and let cool.
3.While the quinoa is cooking, place the frozen spinach in a small microwave-safe bowl and cook on high power just until thawed, 1 to 1 ½ minutes. Press down on the spinach with a spoon and pour off excess liquid. Spread spinach out in the bowl to speed cooling.
4.In a medium bowl, whisk the eggs. Add thyme, sage, salt, pepper, scallions, and whisk. Mix in cooked quinoa, Canadian bacon, spinach, and cheese.
5.Grease 9 cups of a muffin tin very generously with baking spray or oil. Use a soup ladle or a large spoon to divide the mixture into the muffin cups, filling them to 1/8 inch below the top. Bake in the middle of the oven until quiches are set and slightly golden around edges, 18 to 20 minutes. Remove from the oven and let them cool for 10 minutes in the pan. Run a knife around the edge of each muffin cup to loosen; then serve.
Variations and Substitutions
1. Use fresh baby spinach in place of frozen spinach. Microwave on high power 1 to 1 ½ minutes until wilted. Squeeze out excess water and lightly chop.
2. Use diced ham or pancetta in place of Canadian bacon. [or any kind of lean ground meat]
Cooking and Serving Tips
1. To prevent your quiches from sticking to the muffin tin, spray the baking pan very generously with baking spray immediately before filling it.
2. If done ahead of time, run a finger around the edges to recoat the inside of the cups before filling, as oil may settle into the bottom while you are doing the prep.
3. Use bagged frozen chopped spinach rather than the frozen spinach blocks; this makes it easier to remove just the amount you need from the package.
4. Freeze extra quiches on a foil-lined baking sheet. Once they're frozen, put them in an airtight container and store them in the freezer until they're needed.