Recipes

Rachel Johnson, Contributor

Customize this easy egg base with your favorite toppings. Looking for a shortcut? Look for mini-piecrust shells in your grocer's freezer section.

QUAINT QUICHES

TOTAL TIME: 60 Minutes

MAKES: 24 Quiches

INGREDIENTS

1/2 cup low-fat cottage cheese

6 large eggs

1 teaspoon salt

Nonstick cooking spray

3 piecrust rounds

Greek-Style Quiche:

1/2 cup frozen spinach, thawed and chopped

1/2 teaspoon garlic powder

3 tablespoons crumbled feta cheese

6 cherry tomatoes, halved

Broccoli-Cheddar Quiche:

1/2 cup steamed broccoli florets, chopped

1/3 cup shredded cheddar cheese

Bacon and Green Onion Quiche:

1/4 cup bacon, cooked and crumbled

1/3 cup shredded cheddar cheese

2 tablespoons green onions, sliced

PREPARATION AND COOKING:

1. In a blender, combine cottage cheese, eggs and salt; mix until smooth (about 1 to 2 minutes).

2. Preheat oven to 375°F. Coat a 24-cup mini muffin tin with cooking spray.

3. Unroll piecrusts onto a lightly floured surface; using a 3-inch round cutter, make 24 circles.

4. Press each piecrust circle into the holes of the muffin tin; poke with a fork several times to vent.

5. Bake piecrusts 15 minutes or until the crusts are slightly browned; remove from oven.

6. Fill each cup with even amounts of preferred filling; fill with egg mixture until about three-quarters of the way full.

7. Bake another 15 minutes or until the tops are browned.

8. Carefully transfer quiches to a wire rack; cool before serving.

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-- Follow Rachel on Instagram @racheltherecipe

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