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Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:12Yield:24 quichesJump to Nutrition Facts
Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:12Yield:24 quiches
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:24 quiches
Yield:
24 quiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½tablespoonsextra-virgin olive oil2cupschopped sweet onion3tablespoonswater12largeeggs2 ½cupspart-skim ricotta cheese2cupsfinely shredded Gruyère cheese½cuppitted oil-cured olives, finely chopped5clovesgarlic, finely chopped1teaspoonanchovy paste or 3 anchovy fillets, finely chopped¾teaspoonground pepper1 ¾poundsleafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
1 ½tablespoonsextra-virgin olive oil
2cupschopped sweet onion
3tablespoonswater
12largeeggs
2 ½cupspart-skim ricotta cheese
2cupsfinely shredded Gruyère cheese
½cuppitted oil-cured olives, finely chopped
5clovesgarlic, finely chopped
1teaspoonanchovy paste or 3 anchovy fillets, finely chopped
¾teaspoonground pepper
1 ¾poundsleafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
DirectionsHeat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Equipment: Two muffin tins with 12 (1/2-cup) cupsOriginally appeared: EatingWell Magazine, September 2020
Directions
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Equipment: Two muffin tins with 12 (1/2-cup) cups
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).
Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: Two muffin tins with 12 (1/2-cup) cups
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)282Calories19gFat9gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
