Happy Tuesday Family! Well this is the recipe I promised a few days ago. I'm trying to get a new soap business off the ground so I am finding my time has been very limited, however here I am! I wanted quiche the other night but didn't want the big pie pan kind so I decided to get out the muffin pan..now what to put in it? I had some some fresh spinach nearing an expiration date, along with some fresh mushrooms.
And then I noticed a bowl of fresh creole seasoning mix I found on clearance at Winn Dixie almost near it's due date..Well I guess I had my answer what to use. The creole mix especially reminded me of a show I used to watch with my Mom with this New Orleans chef named Justin Wilson. That guy was one heck of a cook and a storyteller to go with it. His tagline was always "I Guarantee It". Anyway let me get back to the recipe.lol. So this makes 12 muffin cup size quiches. Get this! Only 60 calories each! And 7 grams of protein in each one! So away we go with the recipe...
Preheat your oven to 375 degrees
Spray your full size muffin tins Don't let the name fool you! ( with some non-stick spray (I use Pam)
Saute a 10 oz bag of fresh spinach (cook until wilted about 5 minutes with a little non-stick spray and a little water)
Saute 8 oz of fresh mushrooms (Use a little non-stick spray about 5 minutes)
Mix 6 eggs with 1 cup shredded cheese. ( I used 1/2 cup fat free mozzarella and 1/2 cup fat free cheddar)
1/2 cup Creole Mix (onion,celery,green bell pepper,red bell pepper, green onion, parsley & garlic.
Now I don't like mushrooms and hubby can't do peppers & onions so I halved the egg mixture after I mixed the eggs and added the cheese to it. In one half I put in the Creole mix & half the spinach and mixed it. In the other half I added the mushrooms and the other half of the spinach and mixed it. I then used a soup ladle and filled the muffin cups evenly.
Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Don't These Look Yummy!