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July 6, 2020
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Ingredients
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.
How to Make It
- Preheat oven to 375°F.
- 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.
- Preheat oven to 375°F.
- 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.
How to Make It
Recipe found at www.cookinglight.com
