Breakfast

Mini Quinoa Quiche w Spinach and Bacon is for Breakfast.

Mini Quinoa Quiche w Spinach and Bacon takes 15 minutes to prepare.

Mini Quinoa Quiche w Spinach and Bacon takes 15 minutes to cook.

Mini Quinoa Quiche w Spinach and Bacon makes 6 servings.

The ingredients for Mini Quinoa Quiche w Spinach and Bacon are:

8 Egg white-large
2 Egg, fresh, whole
3 T Creamer Non Dairy - Fat Free
2T Quinoa, Traditional, Organic
2 C Spinach, fresh
4 T Feta - Goat Cheese
2 T Hormel Bacon Bits
1 T Sun Dried Tomatoes
3 T Parmesan Cheese, shredded

Here is how you make Mini Quinoa Quiche w Spinach and Bacon:

Preheat oven to 400.Blend egg whites and eggs with emulsion blender, add non-fat creamer and blend until foamy. Add salt and pepper to taste. Spray Texas muffin pan, sprinkle two T quinoa on bottom of cups. Tear spinach and place on top of quinoa. Crumble feta over spinach. Sprinkle bacon and sun-dried tomatoes over feta. Divide egg mixture between muffin cups and top with Parmesan cheese. Bake at 400 degrees for 15-20 minutes or until tops are slightly browned. Cool slightly before removing from pan (run knife around rim to loosen before inverting)Serving Size: makes 6 large muffin size quichesNumber of Servings: 6Recipe submitted by SparkPeople user JSTOCKWELL.

The nutritional information for Mini Quinoa Quiche w Spinach and Bacon is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 130.0

• Total Fat: 6.3 g
• Cholesterol: 72.1 mg
• Sodium: 392.3 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.7 g
• Protein: 13.1 g

The dietary needs meet for Mini Quinoa Quiche w Spinach and Bacon is Low Carb