Today is the last day of Low-Carb week here at Curry and Comfort. I enjoyed it so much that I am definitely going to have more low-carb dishes here in the following weeks. Today I end with a real treat... Spinach and Sausage Muffin Quiches. I served these high protein muffin size quiche with a big green salad and it was totally satisfying. Even my husband ate this meal for lunch and said it filled him up. This recipe will make about 24 muffin quiches so you can have an easy breakfast, lunch or dinner anytime of the day. They are also perfect to entertain with for a brunch or lunch.
1lb of defrosted frozen chopped spinach
1lb hot Italian sausage
1 large onion diced
1-2 jalapeno peppers diced (seeded for less heat)
9-10 large eggs
2 cups cottage cheese (low-fat)
2 cups Cheddar Cheese (or a cheese blend of cheddar/mozzarella)
3-4 cloves of garlic minced or grated
1 Tbs grated fresh ginger
red chili flakes to taste
1/2 tsp turmeric (optional)
1 tsp dried basil
salt and black pepper to taste
Brown sausage well. If you have more than 1 Tbs of oil from sausage, drain excess. Then add diced onion, jalapenos, ginger and garlic and saute for 2-3 minutes. Next add red chili flakes, turmeric powder, dried basil, salt and black peeper.
Then add frozen spinach and mix well. Taste for salt and seasoning. Allow mixture to cool down before proceeding with eggs.
In a large bowl, whisk eggs with some black pepper. If you sausage and spinach mixture is well salted, no additional salt in necessary. Next add cottage cheese and black pepper.
Add 1 1/2 cups of shredded cheese to eggs and mix well. Then add the cooled sausage and spinach mixture to eggs.
Spray two 12 count muffin pans with cooking spray or grease well. Then fill 2/3 of the muffin well and top with cheese. Bake in a 375 degree oven and bake for 30-35 minutes or until eggs are set. Eat hot, warm or at room temperature. Enjoy.
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