- 3 large eggs, lightly beaten
- 1/2 cup heavy cream
- 2 Tbsp. olive oil
- 1/2 cup cherry tomatoes, halved
- 3 scallions, thinly sliced
- 1/3 cup canned artichoke hearts, chopped
- 1/3 cup cooked bacon (5-6 slices) or pancetta, chopped
- 1/3 cup roasted red peppers, chopped
- 2 cups baby spinach
- 1/3 cup Kalamata olives, pitted and sliced
- 1 Tbsp. fresh chopped oregano or 1 tsp. dried oregano
- 1/3 cup crumbled feta cheese
- 4 Tbsp. shredded kefalotiri or Parmesan cheese
- salt
- freshly ground black pepper
Makes 6 Servings (1 quiche per serving)
- Preheat the oven to 375°F.
- Line a 6-cup muffin tin with paper cupcake liners (or grease lightly with butter) and set aside.
- Whisk together the eggs and heavy cream in a large bowl.
- Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and scallions and cook for 2 to 3 minutes, stirring often.
- Add the artichoke hearts, bacon, roasted peppers and spinach. Cook for 1 minute until the spinach has just wilted.
- Add the mixture to the bowl with the eggs and cream. Stir in the olives, oregano and feta and season with salt and pepper to taste.
- Using a 1/4 cup measure, divide the mixture among the prepared cups, filling until about 1/4-inch from the top.
- Sprinkle the shredded cheese on top.
- Bake for 15 to 18 minutes, or until golden and the eggs are set.
- Remove quiche cups from the oven and let them cool slightly before serving.
Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Don't be intimidated by the ingredients in this recipe. A quiche is a French dish that usually has a pastry crust and is filled with eggs, milk or cream. Quiches can also be made with vegetables, meat and seafood. These mini quiche cups are filled with Mediterranean flavors, both cheese and vegetables, and are great for breakfast, lunch or an on-the-go snack. Kefalotiri is a hard Greek cheese. If you don't have this chees on hand, Parmesan cheese will work just as well. These quiche cups are flavorful and will quickly fill you up.
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