Quiches with spinach and cheese in a healthy form! They are the ideal and satisfying lunch option when served with a tomato slice on a toasted English muffin. They would undoubtedly taste great with a variety of vegetable combinations as well.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 mini muffins |
Ingredients
- cooking spray
- 2 (4 ounce) cartons liquid egg whites
- 6 ounces shredded reduced-fat sharp Cheddar cheese, or more to taste
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 teaspoon hot sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
- Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.
- Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.
Nutrition Facts
| Calories | 59 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 405 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I loved them. Mine were a little wet but I didn’t dry the spinach enough. I used mozzarella cheese instead of cheddar. Next I would like to add sausage
I doubled the recipe and made using spinach, jarred mushrooms, jarred roasted red peppers , and some crumbled crisp bacon. Added onion and garlic powder, cayenne pepper (in place of hot sauce) and a little salt. I had some veggie rice crisps I wanted to use up so broke those into the bottom of the muffin tins. They were delicious! Thanks so much for sharing!
Delicious and Light! I was scared of the hot sauce making it spicy and it did not…at all! I added sautéed cut onions to it and it was delicious.
I made it as printed, but my method is lazy. Used a 16 oz container of egg whites, added whole bag of chopped spinach, drained and squeezed dry, and bag of Mexican shredded cheese. (I’m not good at measuring. ) Plus the spices. I did add one whole egg. Came out really good and delicious!
I have made this recipe several times now and we love them! Mushrooms are a great add-in. I have found 1 tsp of salt to be more than enough, so last time I used .75 tsp and that seems like plenty. Also, I found that the muffins had a tendency to stick to my (nonstick) tin, so I have been using muffin papers and lightly spraying them before adding the muffin mixture.
Made it according to recipe…too bland. Made it again with chopped onion, green pepper, and bacon. Also garlic salt. Much more tasty!!!
I made this and my daughter loved it. I added Shredded pepper jack cheese rather than the shredded cheddar cheese. I would have to lower the salt because the cheese is salty already. The next batch I make I will add bacon to it to make a quiche Lorraine.
I left out hot sauce only and used Monterrey jack cheese instead. I added a tiny bit of bacon bits. They were amazing . Will definitely make again and again! ??
Easy and quick to make. I halved the salt and still found it too salty. (I cut down on salt several years ago in lieu of my late wife’s heart condition.) I will make these again but I will use only one-fourth the amount of salt and add a small amount of allspice or nutmeg.
I made them yesterday there’s only one left. So easy and delish!
I used 6 eggs 3 with yolk 3 without. It yielded 6 in total and my goodness they were soooooooo delicious!!! Thank you for the great recipe