Step aside, Mr. Broccoliandcheesequinoaquiches.
There’s a new quiche in town. And I don’t want to cause any drama, but these bad boys juuuuust might be better than you. Ouch.
Now don’t get me wrong– the combination of buttery broccoli, freshly grated cheddar and browned onions with the sneaky superfood quinoa is definitley delicious. I had three for breakfast every day until they were gone. Tears may or may not have been shed.
As soon as I made the broccoli cheese ones, I knew I would want to make about a hundred variations, give or take. Greek food is very close to my heart. No, I’m not Greek. While we’re on the subject, nor am I Arabic, Italian, Mexican, Indian and any other ethnicity that I’ve been mistaken for. Even though I’m not Greek and I can’t spell the word Mediterranean without going to Microsoft Word to type it out and spell check it fist, it’s by far my favorite cuisine. If there is a Greek salad, Greek pizza, or Greek sampler platter on the menu, there is a more than good chance I’ll order it. Same goes for anything involving hummus, baba ganoush, tabouli and falaffel. Aladdins and Mazzah are a couple favorites. Moral of the story: If it has feta, kalamata olives, tomatoes, cucumbers, red onions and spinach, I’m IN. ALL IN.
P.S. If you are at work, do not click on the Aladdin’s link. It will play an awkwardly loud ethnic tune that will overide your Pandora and make everyone stare at you.
The debacle is that you can’t really have Greek salad for breakfast.
Have you ever tried Trader Joe’s feta with Italian herbs? SURPRISE…It’s amazing. Greek AND Italian…aren’t we so diverse today?
These perfectly eggy, dare-I-say-MOIST, muffiny, vegified quiches of Greek heaven are one of those recipes that you need to make ASAP.
Just under 90 calories a pop? Check.
Utterly delicious? Check PLUS.
Greek Mini Crustless Quiches
- ½ large onion, diced
- 1 tsp oil
- 2 cloves of garlic, minced
- 2 packed cups of fresh spinach, roughly chopped
- 5 eggs
- ½ cup milk (I used soymilk)
- ¾ cup feta cheese
- 12 kalamata olives, chopped
- ½ cup tomatoes, diced
- ¾ tsp salt
- pepper to taste
- cooking spray
- Pre-heat oven to 350 degrees. Spray a muffin tin liberally with cooking spray.
- In a large pan over medium heat, sautee onion in a bit of oil for 5-7 minutes.
- Add garlic and spinach and sautee for a couple minutes or until the spinach is wilted. It will look like a giant mound of spinach but it’ll shrink down to nothing. Remove pan from heat.
- In a large bowl, whisk together eggs and milk.
- Add in cheese, olives, tomatoes, salt and pepper. Stir in onion-spinach mixture.
- Pour into muffin tin using a 1/4 cup measure.
- Bake for 25 minutes.
- Remove from oven, allow to cool for a bit, and devour.
Is it weird that I actually think these are ridiculously good-looking?
Nahhh, it’s normal.
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In the news: Multiple brands of peanut and almond butter have been recalled due to a Salmonella outbreak. Check your cabinets and get the full list of contaminated brands here!