Spinach Feta Quiche Muffins

• Meat

  • 6 oz Deli ham, thin

• Produce

  • 1 clove Garlic
  • 1/2 cup Onion, small
  • 10 oz Spinach, frozen

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Dairy

  • 1 2 oz package Cream cheese
  • 4 oz Feta cheese
  • 1 cup Mozzarella cheese

• Beer, Wine & Liquor

  • 3 tbsp Sherry, dry

Found on lowcarbmaven.com

Description

Directions

• Preheat oven to 350 and place the rack in the middle position. Spray a 12 hole muffin pan with baking spray and line with 1 piece of ham per each muffin well.
• In a medium frying pan, saute the onions and garlic until translucent. Then add the sherry, cooking until the alcohol smell burns off. Add the vinegar and then the melty cream cheese. Stir until the cream cheese has fully melted and the ingredients are thoroughly mixed.
• While the onions are sauteeing, add the remaining ingredients to the medium bowl and mix thoroughly. When the onion-cream cheese mixture is ready, add it to the bowl and mix with a hand mixer until blended.
• Divide the spinach feta quiche mixture evenly between the 12 cups, spooning it right into the ham lined muffin wells. I find that a 1/3 cup measure works perfectly.
• Bake for 30 minutes or until cooked through.

Nutrition