Naked Baby Quiches with Super Greens

Feel good about what you eat.

Baby quiche without the crust. With a serving of vegetables per quiche, this recipe is gluten free and diabetic friendly. Baked in a muffin tin for easy presentation.

Yield 12 

Prep time: 15 minutes

Cook time: 20 minutes

Preheat oven to 350° Fahrenheit 

4 cups Baby Spinach

6 Eggs

4 Egg Whites

¼ cup Plain Nonfat Greek Yogurt

¼ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Nutmeg

¼ cup Grated Parmesan Cheese

Place a dry fry pan over high heat to preheat. Place the greens in the pan and pour ¼ cup water overtop. Cover with a lid and allow to steam for about 1 minute. Remove the spinach from the pan and place in an ice bath until the spinach is cool to the touch. Drain off the water. Place the spinach in a sieve until all the water drains out. Chop up into small pieces.

Place the eggs in the bowl of a stand mixer. With your whisk attachment, beat the eggs until they start to foam. Add the yogurt, salt, pepper and nutmeg. Gently whisk the eggs until combined. 

Spray a muffin pan lightly with cooking oil. [Or use parchment baking cups -recommended.] Place about a tablespoon of chopped spinach in each cup. Pour the egg mixture into each cup ¾ of the way to the top. It will puff up quite a bit while baking. Sprinkle on the parmesan.

Bake at 350° Fahrenheit for 20 to 25 minutes.

The fun part:

Spice it up! Add cayenne, chipotle, or even diced jalapenos!

Add an extra and handful of baby kale for an extra boot of greens.

Play around with your veggies. Add them cooked for the best end results.