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Crustless Individual Spinach & Bacon Quiche. (Appropriate for dairy rung)
(Got a new cookbook for my birthday! Windsor Pilates Low Carb cookbook. Came with a workout video as well!) These were awesome!
3 strips bacon (I used 6 breakfast sausage patties)
1/2 small onion diced
1 9oz pkg frozen chopped spinach, thawed, drained and squeezed dry
1/2 t blackpepper
1/8 t ground nutmeg
pinch salt
1 15oz container whole milk ricotta cheese
2 cups (8oz) shredded mozzarella cheese
1 cup (4oz) grated parm cheese
3 eggs, beaten slightly.
1. Preheat oven to 350. Spray muffin pan with nostick cooking spray.
2. Cook bacon in large skillet until crisp, drain, cool and crumble
3. In same skillet, cook and stir onion in remaining bacon until tender. Add spinach, pepper, nutmeg and salt. Cook and sir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
4. Combine ricotta, mozzarella and Parm cheese in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
5. Divide mixture evenly to fill 10 muffin cups (with the sausage I got 12 full muffin cups full). Bake 40 minutes or until filling is set. Let stand 10 munutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.
Nutrients per 1: Calories 216; Total Fat 15g; Saturated Fat 9g; Protein 17g; Total Carbs 4g; Fiber 1g.
(Got a new cookbook for my birthday! Windsor Pilates Low Carb cookbook. Came with a workout video as well!) These were awesome!
3 strips bacon (I used 6 breakfast sausage patties)
1/2 small onion diced
1 9oz pkg frozen chopped spinach, thawed, drained and squeezed dry
1/2 t blackpepper
1/8 t ground nutmeg
pinch salt
1 15oz container whole milk ricotta cheese
2 cups (8oz) shredded mozzarella cheese
1 cup (4oz) grated parm cheese
3 eggs, beaten slightly.
1. Preheat oven to 350. Spray muffin pan with nostick cooking spray.
2. Cook bacon in large skillet until crisp, drain, cool and crumble
3. In same skillet, cook and stir onion in remaining bacon until tender. Add spinach, pepper, nutmeg and salt. Cook and sir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
4. Combine ricotta, mozzarella and Parm cheese in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
5. Divide mixture evenly to fill 10 muffin cups (with the sausage I got 12 full muffin cups full). Bake 40 minutes or until filling is set. Let stand 10 munutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.
Nutrients per 1: Calories 216; Total Fat 15g; Saturated Fat 9g; Protein 17g; Total Carbs 4g; Fiber 1g.
Hello? This is HOW many days later and there were on 3 leftover by the end of the first day??? LOL.
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