I am all about breakfasts on the go (because I eat in the car on the way to work literally every morning) ♀️ Austin’s mom made us a super delicious quiche, so I wanted to try my own this week to eat on the way to work! I did not have a pie pan, so these mini quiche were born out of improvisation - which actually worked out perfectly!
Servings: 12 (nutrition info per quiche)
Calories per serving: 134
Protein per serving: 5 g
Carbs per serving: 11 g
Fat per serving: 6.7 g (2.8 sat fat)
¼ cup skim milk
¼ cup reduced fat feta cheese
2 cups spinach
3 cloves garlic (minced)
¼ cup Parmesan
1 refrigerated pie crust
Salt and pepper to taste
1. Preheat oven to 425 degrees and spray muffin pan with olive oil spray. Use cup to cut pie crust into 12 circles (you will have to fork dough back together and roll out with rolling pin so you don’t waste any!) Then lime each muffin hole with dough
2. Cook spinach in pan until wilted and cut tomato into cubes. Mix feta, tomato, cooked spinach, and garlic in a bowl, then spoon equal parts of the mixture into each muffin hole
3. Scramble eggs in large bowl, then pour evenly into each muffin hole, overtop feta mixture. Place in oven and bake for 15 mins.
4. Remove from oven, sprinkle with Parmesan cheese, then bake for 5 more mins. Remove from oven, allow to cook, and enjoy!
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