THE GOOD:
Crustless muffin quiches are a hit. I like spinach and cheddar with seasoned salt and black pepper. They actually came away from the sides with minimal fuss. I had no idea how much I hate picking quiche filling items out of my teeth before I pureed everything today.
Would nom again. I have cooked breakfasts for the work week. Now experimenting with freezing finished product. This can become a substitute for the Stouffer's spinach souffle which I adore but cannot always find.
My interpretation of a crustless quiche recipe from George Stella's first cookbook, "Living Low Carb". I do not follow any dietary restrictions other than "That made me feel oogy", but I do feel less oogy with measured carbs.
4 large eggs
1 cup heavy cream
1 cup sharp cheddar
1 bag of washed fresh baby spinach
Seasoned salt and black pepper to taste
Saute spinach until completely wilted. Remove pan from heat and tilt to drain. Squeeze spinach with spatula, large spoon or wok paddle periodically. I give it about 15 minutes to cool and drain.
Mix eggs, cream, cheddar and seasonings until blended and eggs are beaten. Add cooled, drained spinach. Puree using immersion blender until smooth. Grease and fill muffin cups 3/4 full. Bake at 350 degrees until fork comes out clean when tested in the center. There will be some puffing up and then some deflation. I waited about five minutes after taking them out of the oven to loosen the sides and remove them from the pan. I got twelve quiche muffins.
THE BAD: The finished product faded from the bright green of my imagination to a bit more of a dullish, almost pea-soup green. Oddly, this may be less of an issue if I use thawed, chopped frozen spinach.
THE UGLY: The kitchen looked a bit post-Apocolyptic when I was done.
Oh well. Not every meal can be a one-pot soup...
No comments:
Post a Comment