Crustless Spinach Quiche Muffins Over Mixed Greens

By brenda b. and Jake H. from Solomon Plains Jr. High School, Plains, PA.


This is a healthy take on traditional quiche and a great way to get kids to "eat their spinach."  The crust has been removed to reduce calories, but the mix of low fat cheeses creates a crispy outter edge.  Each quiche is baked individually in muffin or cupcake pans for ease of preparation in the cafeteria kitchen.  Served warm with mesclun salad tossed with a balsamic viniagrette dressing, this main dish is a real diversion from traditional cafeteria fare.

Nutrition Facts

Serving size: 8.34 oz

From Fat29.8%
From Saturated Fat9.1%
From Sugar16.5%


Ingredient 6 servings 50 servings
Vegetable Oil1 tbsp/14 g1/2 cup/112 g
Yellow Oinion, diced1 cup/150 g4 lb./1800 g
Frozen Chopped Spinach10 oz/284 g84 oz/2352 g
Eggs, beaten5/250 g40/2000 g
Parmesan cheese, shredded1/4 cup/25 g2 cups/200 g
Cottage Cheese, 1 % milkfat1/3 cup/75 g3 cups/678 g
Low fat Muenster Cheese, shredded1/3 cup/43 g 3 cups/339 g
Low Fat Cheddar Cheese, shredded3/4 cup/84 g5 cups/565 g
saltpinch/n/a2 tsp/12 g
black pepperpinch/n/a1 tsp/2 g
Mesclun Mixed Greens6 cup/215 g50 cups/1296 g
Balsamic Vinaigrette Dressing6 oz/108 g50 oz/900 g
Food Release Sprayas needed/n/aas needed/n/a


Preheat oven to 350 degrees. Lightly grease muffin pan with food release spray. Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large mixing bowl, combine the eggs, Parmesan cheese, cottage cheese, Muenster cheese, salt and pepper. Add the onion-spinach mixture to the bowl and stir to blend. Scoop mixture into prpared muffin pan. Bake in preheated oven until eggs have set, approximately 30 minutes. Let cool for 10 minutes. Remove quiches from pan and serve with 1 cup of mesclun mixed greens tossed wtih balsamic viniagrette dressing.