Jumbo Muffin Pan Cottage Cheese Quiches
Spinach and onion quiche with cottage cheese, feta and mozzarella baked in a jumbo muffin pan.
Servings 4 quiche
Calories 223kcal
Cost 5
Ingredients
- 1 teaspoon olive oil or garlic oil (if not using the garlic)
- ½ cup chopped onions
- 4 cups baby spinach leaves or 10-12 oz already cooked, thawed and pressed dry spinach chopped
- 2 cloves garlic (optional) minced
- 1 cup cottage cheese, full fat or low fat
- 4 large eggs or use a cup of egg whites or Egg Beaters (200 grams egg)
- Pinch salt & pepper (Barely needed due to the salt in the cheese, especially the feta)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt free seasoning of your choice (for Greek, a mixture of Italian seasoning plus dill or whatever you like)
- ½ cup crumbled feta cheese (56 grams)
- ½ cup shredded mozzarella, cheddar or Swiss** (56 grams)
Instructions
- Heat the olive oil in a nonstick skillet. Add onions and cook for about 2 minutes or until they are soft, then add garlic and spinach and cook everything together until the spinach is wilted. Set aside. When cool, press a paper towel over to blot moisture.
- Whisk together cottage cheese, eggs, seasonings, feta and mozzarella. Add the spinach mixture to the egg mixture.
- Divide the mixture between three well greased jumbo ( 8 oz capacity) muffin cups. Set the muffin pan on a rimmed baking sheet.
- Bake at 375 for about 30 minutes or until the quiches appear set. Let stand in pan for 10 minutes, then carefully go around edges with the tip of a knife to loosen. Remove from pan.
Notes
The type of hard cheese you use will change the flavor, so you can build the seasoning theme around the cheese. With cheddar, you might want to throw in some ham. With Swiss, add a little bacon. You can also add rice or a starch for a little more heft.
Nutrition
Serving: 1quiche | Calories: 223kcal | Carbohydrates: 19g | Protein: 7g