More "snow" cooking—food items that seemed would hit the spot and as well as keep us healthy on the recent snowy, confined days that we experienced in the DFW Metroplex. Another goodie was a recipe for Italian Spinach Mini Quiche, which actually called for frozen spinach, but I happened to have some fresh spinach I needed to use up (in my ubiquitous quest for ways to get fresh leftover spinach leaves quickly hustled into foods), so I steamed it and subbed it for the frozen. Wonderful!These mini-quiches were baked in regular muffin tins that had been lightly sprayed. I worried that they might fall apart when I lifted them out of the individual pans, but they held together wonderfully. A couple of them plus some red grapes made a perfect evening meal for a snowy Sunday night as we watched the rare (for North Texas) flakes dust everything around.
The colorful green spinach plus the chopped red bell peppers in the mini-quiches inspired me to list this as a Christmas-morning breakfast possibility as well (compiling my recipe wish-list for 2011 already). They also were terrific warmed for lunch the next day.
Italian Spinach Mini Quiche
16 ounces cottage cheese (low-fat)
10 ounces fresh spinach, cooked and drained thoroughly (or 1 10-ounce package frozen spinach, thawed, drained well)
1 cup mozzarella cheese, skin
2 eggs (or 1/2 cup egg substitute)
2 egg whites (or 1/2 cup egg-white substitute)
1/2 cup red bell pepper, chopped
1/2 cup parmesan cheese, grated
1 teaspoon oregano, dried
1 clove garlic, minced
1/2 teaspoon red pepper flakes
cooking spray
Preheat oven to 350 degrees. Mix all ingredients until well blended. Spray a 12-cup muffin tin with cooking spray. Spoon 1/3 cup of the mixture into each muffin cup. Evenly divide between the 12 cups any mixture that is left over. Bake for 30 minutes or until center is set. Let cool in the muffin tins for 5 minutes before you try to remove. Makes 12 servings.
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