Mini quiches are quick, easy go-tos for breakfast, lunch, or dinner. Leftovers are great, too, and easy to pack up for lunch at the office or to enjoy for breakfast during the busy workweek. If you have leftover cooked bulgur, you can shave off about 15 minutes of prep time; you'll need 1 1/2 cups. Try chard, collards, or spinach in place of kale and goat cheese, cheddar, or Swiss instead of feta.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 4 (serving size: 2 quiches)
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Ingredients

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Directions

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  • Preheat oven to 375°F.

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  • Boil 2/3 cup water and uncooked bulgur in a small saucepan; cover, reduce heat to low, and simmer 12 minutes or until water is absorbed.

  • Heat canola oil in a medium skillet over medium-high. Add chopped onion; sauté 3 minutes. Add kale; sauté until wilted, about 5 minutes (add 2 Tbsp. water if mixture starts to scorch). Stir in bulgur. Divide mixture among 8 muffin cups coated with cooking spray.

  • Whisk together whole milk, chopped fresh thyme, kosher salt, black pepper, and eggs. Pour 1/4 cup into each muffin cup (cups will be very full). Sprinkle 3 oz. (3/4 cup) crumbled feta cheese evenly over cups. Bake 20 to 22 minutes, until set.

Nutrition Facts

292 calories; fat 19g; saturated fat 6g; protein 14g; carbohydrates 18g; fiber 3g; sugars 6g; sodium 546mg.
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