Vegetarian

Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto is for Breakfast.

Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto takes several minutes to prepare.

Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto takes several minutes to cook.

Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto makes 96 servings.

The ingredients for Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto are:

6 c fresh basil leaves
6 cloves garlic, peeled
1 c pumpkin seeds, roasted
4 oz parmesan cheese, freshly grated
3/4 c olive oil
1 lemon juiced
1 t salt
1/2 t pepper
1 gallon water
8 c uncooked quinoa, rinsed, well drained (1440 g or 3 1/4 lb)
4 c basil pesto (see recipe above)
4 c pumpkin seeds, toasted
9 lb frozen chopped spinach, thawed and squeezed to drain
10 oz grated Parmesan cheese (divided)
64 eggs (5 1/3 dozen)
6 qt nonfat milk
1 T salt
2 t pepper

Here is how you make Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto:

Number of Servings: 96Recipe submitted by SparkPeople user TERRISCHMITT1.

The nutritional information for Crustless Mini-Quiche with Spinach, Quinoa and Zesty Pesto is:

• Servings Per Recipe: 96
• Amount Per Serving
• Calories: 188.2

• Total Fat: 8.1 g
• Cholesterol: 146.3 mg
• Sodium: 289.5 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.2 g
• Protein: 11.8 g