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Crustless Mini Quiches

Calories
Author Eva Fry

Ingredients

  • 1/3 cup multigrain cracker crumbs--about 4 O Organics® multigrain flatbread crackers
  • cooking spray
  • 1/2 cup frozen spinach thawed and squeezed of excess water, packed
  • 1/3 cup finely chopped red bell pepper
  • 3/4 cup shredded Gruyere or Swiss cheese
  • 2 Tbs finely-chopped green onions white and part of green
  • ground nutmeg as desired
  • freshly ground pepper as desired
  • 1/2 cup whole milk or low-fat milk
  • 2 large brown eggs

Instructions

  • Preheat oven to 375°. Coat 9 non-stick muffin cups (regular size) with cooking spray. Add cracker pieces in a mini food processor and pulse until crumbs form. Place 1 teaspoon of the crumbs evenly in the bottom of each muffin cup.
  • In a small bowl, combine thawed frozen spinach with red bell pepper. In another small bowl, combine shredded Gruyere with the green onions.
  • Spoon 1/2 tablespoon of the spinach mixture into each muffin cup. Then top that with a tablespoon of the cheese mixture. Add 1/2 tablespoon of the remaining spinach mixture on top of the cheese. Sprinkle ground nutmeg and freshly ground pepper over the top of each as desired.
  • In a small mixing bowl, beat milk and eggs together until well blended. Spoon 2 tablespoons (1/8 cup) of the mixture into each prepared muffin cup.
  • Bake until golden brown, about 20 minutes. Remove from oven and remove quiches from muffin cups with a fork or spoon and serve warm or at room temperature.