I had leftovers from the holidays for tonight's dinner but I came across this recipe on That Skinny Chick Can Bake and on Jovina Cooks Italian and I must have been programmed to make it because I did, despite the fact, I had no need to cook tonight.
I have no regrets. These little muffin like quiches are delicious and go with almost anything. I did make some changes to make these kosher (no meat and dairy at the same meal). I also had no mushrooms so I subbed avocado
Individual Spinach and Avocado Quiches
1 small onion, diced
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1/2 red bell pepper, diced
1 avocado, chopped
1/2 teaspoon black pepper
A few gratings of fresh nutmeg
1/2 teaspoon salt
1 container (15 ounces) whole milk ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup grated Parmesan cheese
3 eggs, lightly beaten
Preheat oven to 350°. Spray 12 muffin pan cups with nonstick cooking spray.
In a skillet, cook and stir onion and red bell pepper for a few minutes or until tender. Add avocado, spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Remove from heat.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Add eggs and mix well. Add cooled spinach mixture; mix well.
Divide mixture evenly among prepared muffin cups. Bake 25 minutes or until filling is set. Let stand 10 minutes. Run a knife around perimeter of quiches to help release. Serve .
Makes 12 small "muffins".
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