Yield: 16 mini quiches
Ingredients
- Olive oil spray (make your own using a spray bottle)
- 2 (10 oz) packages frozen chopped spinach
- 1 large onion (8 oz)
- ½ cup sour cream
- 4 large eggs
- ½ cup grated Parmesan
- 1 tablespoon coconut flour
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees F. Place 16 (1/4-cup) ramekins on a large baking sheet and spray them with olive oil cooking spray, or use silicone muffin pan or silicone liners inserted in a muffin tin.
- Unwrap the spinach, place in a microwave-safe bowl and use your microwave’s defrost setting to defrost it. Drain very well by placing the spinach in a colander and pressing on it, again and again, with the back of a large spoon, until you’re sure you’ve gotten rid of as much liquid as you can.
- Peel the onion and place it in food processor. Process briefly to chop. Add the remaining ingredients, including the well-drained spinach, and process just until combined. Transfer to the prepared ramekins.
- Bake 40 minutes, until golden, puffed and set, and a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a cooling rack, then gently release quiches from ramekins, running a small knife around edges to loosen if needed.
Nutrition Per Serving
Serving size: 1 mini spinach quiche Calories: 64; Fat: 4g; Carbohydrates: 4g;Sugar: 0g; Sodium: 168mg; Fiber: 1g; Protein: 4g
