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Mini Crustless Quiche with Orange Fennel Salad

Posted Aug 22 2012 5:00am

Is it strange that I’ve never made a quiche before?

Actually, I don’t know if I’ve ever eaten a quiche before.

It may have been due to a slight aversion to eggs I fostered for the last few years. Once I met Matt I started eating them again regularly and came across a super low-calorie recipe for spinach quiche I had to try. While reading the comments on the recipe I came across the suggestion to bake them in a muffin tin instead of a quiche pan (which was definitely non-existent in our kitchen). I loved the idea since I prefer smaller portion sizes so we used the original recipe but added 3/4 cup chopped mushrooms and 1/2 cup of sun-dried tomatoes.

With our added ingredients the total calories came to about 900 – split into 12 muffins + one tiny bread loaf pan and I’d guess each muffin was about 65 calories. We first sautéed the onion, mushrooms and tomatoes in olive oil.

Which Matt was really, really excited about.

Then we added spinach to the sautéed veggies and mixed that with our dry ingredients and eggs. We started pouring into the muffin tins and had a bit left over that Matt suggested we trash but I pulled out a bread loaf pan to throw it into. We topped it with a bit of feta and baked them for 10 minutes at 350. Next time I’d keep them in there a few minutes longer as they were a little mushy for my taste (that didn’t stop us from eating almost all of them at once!)

While they were baking we made an orange fennel salad to go with it. It came from the same tapas cookbook that we used to make the sun-dried tomato and goat cheese tarts . Neither of us had tasted fennel before so we were in for a surprise when I took a bit and found out it was very similar to licorice! I was nervous since I know Matt doesn’t love licorice so we added only a tiny amount to 2 oranges, one white onion and a bit of olive oil and parsley. It sounds like a bizarre combination – and it is. However, eating it with some french bread was the perfect complement to the light mini quiches.

I was so nervous that the quiches wouldn’t cook right since eggs can be so delicate but they held up to the baking fine!

We had just a few left over and about half of the orange salad left. I’m trying to be a good girlfriend and save them for Matt’s dinner but I don’t know how much longer I can resist them. Every time I open the fridge they taunt me!

I can’t wait to make these again and try adding new ingredients!

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