Muffin-Tin Quiches with Smoked Cheddar & Potato
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you’ll have breakfast available in a hurry for the rest of the week. While the serving size says 1 Quiches, based on our meal plans here at Live In Fitness, we would say 3-6 Quiches depending on Meal Plan prescribed by our Live In Fitness Nutritionist!
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Equipment: Muffin tin with 12 ( ½-cup) cups
- 1 tablespoons coconut oil or butter
1½ cups finely diced red-skinned potatoes
1 cup diced red onion
¾ teaspoon salt, divided
10 egg whites
1/2 cup shredded smoked Cheddar cheese
½ cup low-fat milk
½ teaspoon ground black pepper
1½ cups chopped fresh spinach
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
Whisk egg whites, cheese, milk, pepper and the remaining ½ teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
Serving size: 1 quiches each
Per serving: calories; 2.5 g fat; 5.5 g carbohydrates; 6 g protein;