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.
Serving size: 8.34 oz
|From Saturated Fat||9.1%|
|Ingredient||6 servings||50 servings|
|Vegetable Oil||1 tbsp/14 g||1/2 cup/112 g|
|Yellow Oinion, diced||1 cup/150 g||4 lb./1800 g|
|Frozen Chopped Spinach||10 oz/284 g||84 oz/2352 g|
|Eggs, beaten||5/250 g||40/2000 g|
|Parmesan cheese, shredded||1/4 cup/25 g||2 cups/200 g|
|Cottage Cheese, 1 % milkfat||1/3 cup/75 g||3 cups/678 g|
|Low fat Muenster Cheese, shredded||1/3 cup/43 g||3 cups/339 g|
|Low Fat Cheddar Cheese, shredded||3/4 cup/84 g||5 cups/565 g|
|salt||pinch/n/a||2 tsp/12 g|
|black pepper||pinch/n/a||1 tsp/2 g|
|Mesclun Mixed Greens||6 cup/215 g||50 cups/1296 g|
|Balsamic Vinaigrette Dressing||6 oz/108 g||50 oz/900 g|
|Food Release Spray||as needed/n/a||as 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.