Vegetarian

Spinach, Mushroom and Feta Quiche Minis takes 20 minutes to prepare.

Spinach, Mushroom and Feta Quiche Minis takes 20 minutes to cook.

Spinach, Mushroom and Feta Quiche Minis makes 6 servings.

The ingredients for Spinach, Mushroom and Feta Quiche Minis are:

4 large eggs
1 pkg of frozen spinach, thawed and drained or 6oz fresh
1 medium onion or 1 cup of frozen
2 cups mushrooms, chopped or sliced
1/2 tsp baking powder
pinch of cayenne or more or less of your choosing
1 cup of plain Greek yogurt of your choice
1/3 cup of 1% cottage cheese (or % of your choosing)
1/2 cup crumbled feta
2-3 tsp Dijon mustard
2 tsp garlic

Here is how you make Spinach, Mushroom and Feta Quiche Minis:

Preheat oven to 350F.(1) Lightly coat muffin pan and skillet with cooking spray.(2) Saute garlic and onion until translucent and tender. May substitute cooking spray with 1 tsp of olive oil.(3) Saute thawed spinach until dry (this is a great way to remove excess water if your spinach hasn't completely drained) or fresh spinach and cook until just wilted. (4) Evenly fill each muffin cup with cooked spinach.(5) In a large mixing bowl, whisk together eggs and baking powder, then whisk in yogurt, cottage cheese, and feta.(6) Evenly pour egg mixture over each muffin cup. Don't be afraid to fill to the brim. (7) Bake 20-25 minutes until egg is set or toothpick comes away clean.*This is great served with salsa verde, green Tabasco sauce, and/or a dollop of greek yogurt or sour cream.

The nutritional information for Spinach, Mushroom and Feta Quiche Minis is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.8

• Total Fat: 6.2 g
• Cholesterol: 135.7 mg
• Sodium: 361.8 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.7 g
• Protein: 13.4 g

The dietary needs meet for Spinach, Mushroom and Feta Quiche Minis is Low Carb