Veggie Quiche Patties
Author: 
Recipe type: Dinner
Serves: 4
 
I'd love to see the re-introduction of Home Economics classes in schools! Teaching kids how to cook is critical if we're going to stem the tide of obesity and poor nutrition. It makes sense, and it's a gift. When kids gain confidence in the kitchen, they grow up knowing how to prepare healthy meals for themselves and for their own kids one day. These adorable patties are easy enough for kids to make (with supervision, of course, depending on their ages), and they also accomplish the goal of getting everyone to eat more vegetables.
Ingredients
  • ½ small onion, cut into ¼-inch dice (about ½ cup)
  • 1 tablespoon extra virgin olive oil, divided
  • 1 clove garlic, minced
  • One 6-ounce bag baby spinach, (or 1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner)
  • Kosher salt and black pepper
  • 6 large eggs, beaten
  • ⅔ cup reduced-fat shredded Cheddar cheese
  • 1 tablespoon chopped fresh herbs (I used parsley and tarragon)
Instructions
  1. Preheat the oven to 375°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. Heat ½ tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant. Add the remaining ½ tablespoon oil and the spinach and cook, stirring often, until wilted, about 3 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste. Remove to a cutting board, cool slightly, and coarsely chop. (If you use Swiss chard, you'll have to cook about 7 minutes until done.)
  3. Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables. Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You'll end up with about 3 tablespoons per muffin cup.) Smooth the tops.
  4. Bake until golden brown and the eggs are set, about 18 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack. :)
Notes
Each serving has 150% vitamin A, 60% vitamin C, 25% calcium, and 20% iron.
Nutrition Information
Serving size: 3 patties Calories: 185 Fat: 12g Saturated fat: 3.5g Carbohydrates: 4g Sugar: 1g Sodium: 255mg Fiber: 1g Protein: 16g Cholesterol: 320mg
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2014/03/21/veggie-quiche-patties/