Okay, I've had it with winter produce.
I've done my best to keep eating things that were fresh and local throughout the long winter. I've eaten (and loved!) a lot of butternut squash and kale, but I have been turning to the freezer more and more often lately for summer food. Tonight's recipe contains frozen spinach (none of the out-of-season "fresh" stuff available now, which is wilted before it even leaves the store).
It otherwise contains no vegetables.
But I think you'll forgive me if you try these delicious morsels.
Two weeks ago, I hosted a party at which I served a version of these crustless mini quiche. The original recipe called for whole milk, cream, egg yolks, etc. I used all whole milk instead of cream and omitted the salt, but otherwise kept the recipe the same. Instead of the shallot/zucchini filling recommended in the original recipe, I used frozen chopped spinach. And it was amazing.
But I knew it still had enough cholesterol and fat to kill me.
So, I lightened it up. For a tutorial on how to assemble the quiche, I recommend looking at the photo in the original recipe. It was helpful to me.
2 cups of frozen, chopped spinach
1/4 cup cornstarch
2 and 1/4 cups of 1-percent milk
6 egg whites
1/2 teaspoon nutmeg
1 teaspoon olive oil
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees.
Re-heat two cups of frozen, chopped spinach in the microwave. Drain off any water and then press the spinach in a fine sieve to remove excess water. Set aside.
Put cornstarch into a large bowl. Slowly whisk in half the milk. Slowly whisk in the egg whites. Slowly whisk in the rest of the milk and the nutmeg. Set aside.
Dip a bit of paper towel into the olive oil and use it to "grease" the insides of two mini-muffin tins. This works better than using spray.
Put a pinch of grated cheese into each muffin hole. About 1/2 cup of cheese should stretch across two mini-muffin tins.
Put about a 1/2 teaspoon of spinach into each muffin hole. Again, the 2 cups of spinach should stretch across two mini-muffin tins.
Put about one and a half tablespoons of the cornstarch/milk/egg mixture into each muffin hole. Each hole should be filled nearly to the top, but should not reach the top.
Put in the oven for 13-15 minutes, until each mini quiche appears firm and starts to get golden brown on top. The edges of each quiche should crisp, so don't be alarmed to see some serious browning -- they're not burning.
Remove from the oven and allow to cool for 10 minutes. Use a knife to loosen the edges of each quiche from the tin.
About 8 of these delicious, gluten-free, high-protein, vegetarian mini-quiches would make an amazing meal when paired with salad greens and a piece of fruit. That's what I'm planning to eat for lunch the rest of the week at work. I won't even microwave them (they might get mushy). They're delicious at room temperature!
Per the original recipe, these can also be frozen and reheated on a baking sheet for 5 minutes at 400 degrees. That's actually what I did for my party and they came out great!