Herb and Goat Cheese Crustless Quiches

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor. Make these easy, egg-based bites up to three days in advance, and store in the fridge for a quick power breakfast on busy days.

Ingredients:

 

  • 1 shallot
  • 1 cup packed and shredded baby spinach or kale
  • ½ cup lightly packed, minced fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 8 eggs
  • ½ cup crumbled goat cheese
  • ½ cup low-fat (1 percent) cottage cheese
  • ⅓ cup cornmeal ( optional – omit and switch out to two Tbsp Coconut Flour for low carb)
  • ½ teaspoon salt

 

Directions:

 

  1. Preheat oven to 375°, and grease a standard muffin tin with cooking spray.
  2. Chop shallot, greens, parsley and thyme in a food processor. Stir together with remaining ingredients in a medium bowl. Divide evenly into prepared pan, filling each cup about two-thirds full.
  3. Bake for 20–22 minutes. Remove from oven, let cool for 2 minutes in pan, and run a paring knife around edges to loosen. Serve warm.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s