Healthy, Fast Food Recipes for Busy Women
Gluten-free No Crust Vegetable Quiche Muffins (hannaford.com)
(I adjusted the recipe to accommodate my preferences.
The comments in brackets are from me, not from Hannaford)
The basic recipe called for 1/2 cup of evaporated milk, I substituted 1/2c Greek Yogurt. Instead of Fontina cheese, I substituted mozzarella and cheddar
INGREDIENTS
DIRECTIONS
Gluten-free No Crust Vegetable Quiche Muffins (hannaford.com)
(I adjusted the recipe to accommodate my preferences.
The comments in brackets are from me, not from Hannaford)
The basic recipe called for 1/2 cup of evaporated milk, I substituted 1/2c Greek Yogurt. Instead of Fontina cheese, I substituted mozzarella and cheddar
INGREDIENTS
- 1/4 c grated Pecorino Romano cheese
- 2c of vegetables (I used broccoli)
- 1/4 tsp salt (I used pink Himalayan salt)
- 1/4 tsp freshly ground black pepper
- 1/2 c shredded Fontina cheese (any semi-soft cheese will do)
- 4 eggs at room temperature
- 1/2 c evaporated milk (or rice, coconut, almond, plain yogurt)
- 1/8 tsp nutmeg (or other favorite seasoning.
DIRECTIONS
- Preheat oven to 375 degrees
- Spray cups of 12c muffin pan with vegetable cooking spray (I did not use cooking spray. I used pure organic virgin coconut oil)
- Sprinkle bottom of each cup with grated cheese, dividing it equally among all cups
- Place muffin pan on baking sheet
- Microwave frozen vegetable according to package directions until very tender, about 4 minutes. (I did not microwave my broccoli. I steamed them)
- Transfer to cutting board and chop vegetables into small pieces
- Season with salt and pepper and stir 1/4 c shredded cheese.
- Divide vegetable mixture evenly among muffin cups
- Whisk together eggs (I used organic eggs), milk (I used plain greek yogurt) and nutmeg (or your favorite seasonings)
- Divide egg mixture evely among muffin cups
- Top each cup with a pinch of remaining shredded cheese
- Bake until quiches are golden brown and set, about 30-33 minutes.
- Cool in pan 5 minutes, the run a knife around perimeter of each cup and lift the quiches out using a teaspoon.
- Garnish with veggie (I garnished with broccoli florets)
- Serve warm or at room temperature.
- I accompanied my quiche muffins, one time with a bowl of delicious homemade soup, and at another time with a crisp green salad dotted with dried cranberries and blueberries. Deelish! Enjoy.
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