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Spinach and cheese mini quiches

Spinach and Cheese Mini Quiches

Appetizer

Spinach and Cheese Mini Quiches

Serves: 8

Ingredients

Cooking sprayNapa Valley organic olive oil

1 tablespoon Napa Valley organic olive oil

1 small onion diced

2 cloves Melissa’s organic garlic minced

10 ounce bag Woodstock organic frozen spinach thawed

8 Gelson’s Finest organic omega 3 eggs

1/2 cup Organic Valley ricotta cheese

3/4 cup Organic Valley shredded mild cheddar cheese

1 tablespoon Grey Poupon Dijon mustard

1/4 teaspoon ground nutmeg

1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt

1/2 teaspoon black pepper

16 Sesmark brown rice crackers

1 tablespoon grated Reggiano Parmesan cheese

Directions

Preheat oven to 400� Fahrenheit. Lightly spray two mini muffin pans with cooking spray.

Heat olive oil in a large pot over medium heat. Add onion and cook until clear, about seven minutes. Add garlic and cook 30 seconds. Stir in damp spinach and cover. Cook to just wilt, about three minutes. Remove from heat and set aside.

Beat eggs in a bowl and stir in ricotta, cheddar cheese, mustard, nutmeg, salt and pepper.

Place a cracker in the bottom of each cup. Add a generous tablespoon of vegetables to each muffin cup, being careful to gently squeeze out any excess water. Spoon two tablespoons egg and cheese mixture on top to fill the cups. Sprinkle tops with a pinch of Parmesan cheese. Bake 25 to 30 minutes, until eggs are set and the tops are golden in a few spots.

2 mini quiches contain:

Calories

180

Fat

12g

Saturated Fat

Trans Fat

Cholesterol

170mg

Sodium

290mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

12g

Vitamin A

53 percent DV

Vitamin C

13 percent DV

Calcium

17 percent DV

Iron

10 percent DV