I am always searching for more ways to get veggies into our daily meals and snacks. As a mother of five children, we are always on the go and are looking for healthy options. Breakfast becomes easy to skip if there is nothing to quickly “grab and go” in the morning. At snack time, you are often tempted by those convenient bags of chips, maybe even cookies or high priced protein bars.
For these reasons, I created these delicious “Super Veggie” crust-less quiches! The vegetables are balanced with a blend of cheese and eggs that add healthy protein. You can make them on the weekend and have them available all week long for quick and easy snacking, even for breakfast on the run!
- 6 Tablespoons (¾ stick) Challenge Butter, divided
- ⅓ cup onion, finely diced
- ⅓ cup red bell pepper, finely diced
- 2 cups kale, diced
- 1 cup mushrooms, diced
- 1 cup water
- ¼ cup all-purpose flour
- 1 cup milk or evaporated milk
- 8 ounces Challenge Cream Cheese
- 1 cup 2% cottage cheese
- 1 cup Swiss or sharp cheddar cheese, shredded
- 6 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
Preheat oven to 400 degrees. Prepare a nonstick muffin pan by buttering the inside of each well.
In a large fry pan, add 2 Tablespoons of butter, onion, and pepper, cooking until softened.
Add kale and mushrooms to pan along with 1 cup of water. Cook until kale is tender and all of the liquid has dissipated. Let veggie mixture cool while making the quiche base.
Melt 4 Tablespoons of butter in a medium size pan. Add flour and stir until bubbly. Stir in milk until thick. Add cream cheese and stir until smooth and well incorporated.
When completely cool, stir in cottage cheese.
Add eggs, baking powder, salt, and garlic powder.
Using a spoon or large cookie scoop, add quiche mix into prepared muffin pan.
Place pan in oven and bake for 25 minutes or until a knife can be inserted in the middle and comes out clean.
Creates 18 quiche cups.