SPINACH-GORGANZOLA QUICHE CUPS
These SPINACH-GORGANZOLA QUICHE CUPS are a delectable and satisfying treat thats perfect for any occasion The combination of spinach gorgonzola cheese and a blend of spices creates a symphony of flavors that will tantalize your taste buds
These SPINACH-GORGANZOLA QUICHE CUPS are a delectable and satisfying treat thats perfect for any occasion The combination of spinach gorgonzola cheese and a blend of spices creates a symphony of flavors that will tantalize your taste buds
- 1/4 teaspoon salt
- 6 eggs
- 2 cloves garlic minced
- 1/8 teaspoon black pepper
- 1/2 cup skim milk
- 1 medium sweet onion finely diced
- 2 teaspoons butter
- one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup gorgonzola cheese
- 1/4 cup freshly shredded parmesan cheese
- 1/4 teaspoon salt-free italian seasoning
- dash cayenne pepper
- dash freshly grated nutmeg
- Carbohydrate 4.3679543055548 g
- Cholesterol 100.377534719511 mg
- Fat 5.15447979064378 g
- Fiber 1.15041389303737 g
- Protein 6.18279465276706 g
- Saturated Fat 2.47720874935219 g
- Serving Size 1 1 cup (92g)
- Sodium 172.660777770514 mg
- Sugar 3.21754041251743 g
- Trans Fat 0.611070624928394 g
- Calories 86 calories
Step-by-step
- In a small saute pan, heat the butter over medium-low heat.
- Add the onion and garlic and cook 10 minutes, or until softened.
- Transfer to a bowl and stir in the spinach and cheeses.
- In a medium bowl whisk the eggs until frothy.
- Whisk in the milk, salt, Italian seasoning, black pepper, cayenne pepper, and nutmeg.
- Preheat oven to 350 degrees.
- Spray a regular-sized muffin pan (12 count) with vegetable cooking spray.
- Divide the spinach mixture between the cups.
- Pour the egg mixture over the spinach.
- Bake for 20-25 minutes, or until puffed and just set.
- Makes 12.
- (Can also be in a deep dish pie plate, mini muffin tins, or custard cups - depending on what serving size preferred.)
- Per each cup: Calories 101, Protein 8g, Fat 6g, NET Carbs 3g, Sugar 1g, Sodium 112mg
Sautéing the sweet onion and minced garlic over medium-low heat for exactly 10 minutes drives off raw sulfur compounds and concentrates natural sugars without browning the aromatics, creating a sweet foundation that balances the pungent, blue-veined bite of the Gorgonzola. When working with frozen spinach, press the thawed leaves firmly in a fine-mesh strainer or clean kitchen towel to expel excess moisture before combining it with the warm onion mixture; failing to remove this water will dilute the custard and prevent proper setting. Baking these individual portions in a standard 12-count muffin pan coated with vegetable spray ensures an even surface-to-volume ratio, resulting in uniformly set edges and tender centers.
- Thoroughly drain the thawed spinach to protect the egg custard from excess water content.
- Whisk the eggs until truly frothy to incorporate air, which yields a lighter texture once baked at 350 degrees Fahrenheit.
- Adapt the base for dietary needs by substituting the skim milk with unsweetened almond milk or plant-based cream without altering the structural integrity of the egg ratio.
- Bake for 20 to 25 minutes, watching for the moment the cups puff up and feel just firm to the touch in the center.
Portioning the mixture into individual muffin cups eliminates the slicing waste associated with a traditional round pie, maximizing both yield and serving control. Storing leftovers in an airtight container in the refrigerator for up to three days provides quick, protein-dense breakfasts throughout the week.
