Health Coach Dr. Shellie www.shelliefraddin.com
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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
  1. 1/4 c grated Pecorino Romano cheese
  2. 2c of vegetables (I used broccoli)
  3. 1/4 tsp salt (I used pink Himalayan salt)
  4. 1/4 tsp freshly ground black pepper
  5. 1/2 c shredded Fontina cheese (any semi-soft cheese will do)
  6. 4 eggs at room temperature
  7. 1/2 c evaporated milk (or rice, coconut, almond, plain yogurt)
  8. 1/8 tsp nutmeg (or other favorite seasoning.
 


DIRECTIONS
  1. Preheat oven to 375 degrees
  2. Spray cups of 12c muffin pan with vegetable cooking spray (I did not use cooking spray. I used pure organic virgin coconut oil)
  3. Sprinkle bottom of each cup with grated cheese, dividing it equally among all cups
  4. Place muffin pan on baking sheet
  5. Microwave frozen vegetable according to package directions until very tender, about 4 minutes. (I did not microwave my broccoli. I steamed them)
  6. Transfer to cutting board and chop vegetables into small pieces
  7. Season with salt and pepper and stir 1/4 c shredded cheese.
  8. Divide vegetable mixture evenly among muffin cups
  9. Whisk together eggs (I used organic eggs), milk (I used plain greek yogurt) and nutmeg (or your favorite seasonings)
  10. Divide egg mixture evely among muffin cups
  11. Top each cup with a pinch of remaining shredded cheese
  12. Bake until quiches are golden brown and set, about 30-33 minutes.
  13. Cool in pan 5 minutes, the run a knife around perimeter of each cup and lift the quiches out using a teaspoon.
  14. Garnish with veggie (I garnished with broccoli florets)
  15. Serve warm or at room temperature.
  16. 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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