These elegant mini quiches make a big impression without a lot of work.
Made with milk, cheese and eggs, this easy recipe fits the bill if you’re looking for a creative dairy dish for Chanukah. There’s even a little oil for a nod to the Chanukah tradition, without deep-frying, of course. Make a batch ahead of time so you can reheat them just before serving.
1 large portobello mushroom, chopped
1 cup spinach
1 Tbsp olive oil
1/4 cup sun-dried tomatoes
1/4 cup skim milk
12 egg whites
1/2 cup shredded reduced fat Swiss cheese
1 tsp hot sauce (optional)
1 package refrigerated pie crusts
- Preheat oven to 375°
- In a skillet, sauté mushrooms and spinach with olive oil over moderate heat until mushrooms are softened. Transfer mixture to a large bowl and add sun dried tomatoes, milk, egg whites, cheese and tabasco.
- On a floured surface, roll pie crust thin. With a round cookie cutter, cut out 24 circles. Coat a muffin pan with nonstick cooking spray. Press individual circles into muffin cups. Fill muffin cups with quiche mixture.
- Bake for 18 to 20 minutes or until centers of quiches are set. Cool 5 minutes before removing from pan.
Serving size: 1 mini quiche
Per Serving: Calories: 47, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 78mg, Carbohydrates: 3g, Fiber: 0g, Protein: 3g
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Date Last Reviewed: September 25, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD