ids love eating these mini quiches with their hands. They taste great warm or cold, so they can be packed in a lunch box for school or eaten warm at home. Freeze extras to eat in the following weeks.
- -cooking spray
- 1 tablespoon Napa Valley organic olive oil
- ? 7-ounce package Gills Onions fresh diced yellow onions or 1 small onion, diced
- 2 cloves Melissa?s organic garlic, minced
- 10 ounces organic baby spinach, washed but not dried
- 6 Gelson?s Finest organic omega-3 eggs
- 1/2 cup Organic Valley ricotta cheese
- 3/4 cup Tillamook reduced fat cheddar cheese, grated
- 1 tablespoon Grey Poupon Dijon mustard
- ? teaspoon ground nutmeg
- ? teaspoon salt
- ? teaspoon black pepper
- 16 Sesmark brown rice crackers
- 1 tablespoon grated Reggiano Parmesan cheese
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 25-30 minutes, until eggs are set and the tops are golden in a few spots.
Each 2 mini quiches contain: