1 TBS olive oil
1/4 cup diced onion
1 cup baby spinach leaves, coarsely chopped *
2 oz (1/2 cup) part-skim mozzarella cheese, shredded *
1/4 cup 2% reduced-fat milk *
1/2 tsp kosher salt
1/4 tsp black pepper
4 large eggs
Preheat oven to 350. Coat 6 muffin cups with cooking spray.
Heat a medium nonstick skillet over medium-high heat. Add oil to pan. Add onion; saute for 3 minutes or until almost tender. Add spinach; saute 2 minutes or just until spinach begins to wilt, stirring constantly. Transfer spinach mixture to a small bowl, and cool 3 minutes. Stir in mozzarella.
Combine milk and the remaining ingredients, stirring with a whisk until blended. Stir in cheese mixture. Divide the mixture evenly among prepared muffin cups. Bake at 350 for 20-25 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.
* My modifications: 1 1/2 cups spinach, 1% milk, low-fat mozzarella cheese
Serves 6
Source: Cooking Light Comfort Food Favorites
Kimberly
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