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.
2/3 cup water
1/3 cup uncooked bulgur
2 tablespoons canola oil
2/3 cup chopped onion
4 cups lightly packed chopped stemmed curly kale (4 oz.)
2 tablespoons water
1 cup whole milk
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
3 ounces (3/4 cup) crumbled feta cheese
Added sugars 0g
Calcium 26% DV
Potassium 11% DV
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.
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