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These are wonderful. REC: Mini Greek Quiches

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Joined: Dec 9, 2005


Posted to Thread #21656 at 12:05 am on Feb 26, 2012

I do not know where I got this recipe, but I have adapted it. I made it for Weight Watchers, so I used a non-fat cottage cheese and left out the Bisquick. I have used many different types of cheeses and assume to make it low carb, you would use a high-fat cottage cheese, as I recall. These are one of my best sellers at the market, both to WW and non-WW.

Mini Greek Quiches

1 1/2 cups cottage cheese, non-fat
1/2 cup cheddar cheese, shredded
1/2 cup feta cheese, crumbles (the flavored ones would be good, but I just use regular to keep costs down)
4 eggs
1 box of frozen spinach, squeeze out excess water
1/2 teaspoon dried basil (or fresh)
1/2 teaspoon dried oregano (or fresh)
1/2 teaspoon ground black pepper
2 Roma tomatoes

Preheat oven to 400 degrees and move rack to a high position.
Spray a jumbo 6-muffin pan with non-stick cooking spray.
Slice each tomato into 6 perfect slices and set on a paper towel to drain.
In a large mixing bowl, combine all ingredients except the tomatoes.
Spoon about a 1/4 cup of mixture into the muffin tin. Place a tomato slice on top of mixture. Evenly divide the rest of the spinach mixture and place on top of the tomato slices.
Place in oven for 10 minutes. Pull muffin tin out and top with the remaining tomato slices. Sprinkle a little more feta cheese on top of the tomato slice, and bake for 10 minutes more, or until slightly golden browned.
Let sit for a few minutes, then using an offset spatula, slide it around to loosen the quiche and lift it out. Serve warm. These freeze beautifully and are very forgiving. I have used many different cheeses including colby, parm, etc. They look very pretty and I recently served them at a ladies luncheon.

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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