Although I am exhausted from initiation, formal, then working all weekend while still going out (why do I torture my body like this?) I thought I might as well be ambitious while school hasn’t really kicked in yet. Finished another book, worked out today, and now I made mini quiches for dinner! I did a lot of low fat substitutes, such as using egg whites (from the carton), really lean turkey bacon (apple wood bacon turkey), skim milk instead of half and half. Although, I did splurge and used some muenster cheese.
Originally I was going to go buy mini crusts or do a crustless quiche, but I started brainstorming of what I could use in a cupcake pan. Pancakes… waffles… but I decided just on toast. Instead of mixing in the bacon with the quiche mix, I layered it on top of the toast just to give the bread some protection from all egg mix just in case in seeped through too much. But to be honest, you can omit the bread and its just as good!
By the way, this bacon I bought from HEB was so delicious. Its super lean and only 40 calories a slice! Even with the muenster cheese, and using whole wheat bread, each mini quiches is about 120 calories so not too bad at all :) If I would’ve used all 2% cheese it would’ve been 20 calories less each.
Okay, recipe behind the jump.
4 eggs (egg white equivalent ~ 1 cup)
1/2 onion – chopped
8 ounces of mushrooms – sliced (half a carton)
1 cup of cheese – shredded
1 package (10 ounces) of chopped spinach – thawed and drained
4 strips of bacon, cooked and patted dry
1/2 cup milk
1 tea flour
1/4 tea nutmeg
1 tea garlic salt (or salt)
1/2 tea ground pepper
1. Saute onions until translucent. Add mushrooms until just cooked. Preheat oven to 350 degrees.
2. Add drained spinach to the pan until most of the moisture has evaporated. Remove from heat and set to the side.
3. In a mixing bowl, whisk your eggs with the milk and flour.
4. Add dry ingredients (salt, pepper, nutmeg)
5. Add 1 cup of cheese
6. Mix in the spinach, mushroom, and onion mixture.
7. Generously spray cooking oil to baking pan.
8. Toast bread and using a cup or something circular, cut bread into circles.
9. Line the muffin pan with the bread.
10. Using about 1/4 to 1/2 of the bacon strip (I used 1/4 since my slices were thick), add the bacon on top of bread.
11. Scoop egg mixture into each hole, filling about 3/4 of the way.
12. Bake at 350 degrees for 30 minutes or until set.
Makes 12 mini quiches