Mini Spinach Quiches
10
May
May
12 oz fresh spinach
½ cup low fat cottage cheese
½ cup grated parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
¼ tsp salt
¼ tsp freshly ground pepper
1
Preheat oven to 400 °F.
2
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add cottage cheese, Parmesan, eggs, garlic, salt and pepper; stir to combine.
3
Coat 10-12 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4
Bake the spinach cakes until set, about 20 Minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
Ingredients
12 oz fresh spinach
½ cup low fat cottage cheese
½ cup grated parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
¼ tsp salt
¼ tsp freshly ground pepper