Tuesday, January 28, 2014

2-on-Tuesday: Crustless Spinach Quinoa Quiche Cups

Perusing all of the social media fronts, I came across this handy recipe posted by a friend! By handy, I mean, it is one of those snatch-and-run meals packed full of goodness to keep you powered until the next break or meal! OR, enjoy it with a side salad and raw carrots for an enviable lunch at the office!

Crustless Spinach Quinoa Quiche Cups

1/2 - 3/4cup Quinoa, cooked (I've used the off-white and tri-color varieties)
4 Whole Eggs, beaten
1 - 2 fistfuls of Baby Spinach, chopped with any tough stems removed
1 Leek, white and some of the green thinly sliced
1 - 2 tablespoons Your Fave Fresh Herb (suggestions: Oregano, Rosemary, etc.)
5 - 6 ozs Goat Cheese, softened (a.k.a. Chevre. Or, choose cream cheese)
S&P, to taste
*optional: red pepper flakes, sriracha, garlic, 1 teaspoon baking powder

  • Remember to rinse and slightly massage quinoa in cold water to remove the bitter, outer seed case layer. In some people, this bitter layer may cause intestinal discomfort. Quinoa is a protein-packed super grain, which has a faint nutty flavor and absorbs the flavors it is cooked with. Tip: I cook quinoa in my rice cooker. Quinoa doubles when it is cooked.

  • While quinoa is cooking, prep and sauté the leek. To prep the leek, slice-off the root end and
    most of the tall green blades and discard. Cut lengthwise and run water over each half, fanning the layers to wash out any dirt. Thinly slice and sauté in just a splash of olive oil or coconut oil.

  • Preheat oven to 350 degrees. Prep muffin tin. I prefer to use my mammoth muffin tin lined with parchment. Tip: I've tried coating the cups with Baker's Joy...it did not work well.

  • In large bowl, beat eggs and smoosh-in goat cheese, stir-in spinach, cooked quinoa, herbs, sautéd leeks and seasonings. Divide the mixture between 10 regular or 5 mammoth muffin cups. 

  • Bake 15-20 minutes for regular muffin tin or 30-35 mammoth muffin tin...until the center is set. Make sure the spinach does not burn. Tip: I laid a sheet of foil loosely on top to trap any steam
    and prevent the spinach from burning.

I have a little friend who wanted to know if only egg whites could be used. SURE! My suggestion to her was to add an additional egg white and 1 teaspoon of baking powder to hold the loft!

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