Monday, September 9, 2013

Muffin Tin Quiche with Sun-Dried Tomatoes and Cottage Cheese


Do you need breakfast ideas for busy mornings? Mornings that you seriously couldn't fathom conversing with anyone, but you're forced into conversation because two little beings are asking to be fed and clothed and for some odd reason don't understand mime? They don't understand that talking is not allowed until
you've had a cup of coffee or at least some green tea? I mean, really, don't you see my coffee cup is empty? 
Maybe you have those mornings when you just don't feel like putting a morsel in your mouth because eating first thing in the morning just feels wrong until your body starts to come alive, but you have to whip out of the house like a tasmanian devil and you won't be near a food source for a long time? Skip the tasmanian devil, you just have to plan a breakfast that you can easily grab and it travels well so you won't be the last person on the island to eat.
I'm not angry. I swear. 

But, I am hungry. And when I get hungry I do get angry. Low blood sugar or something. Solution. Little baby quiches that freeze well and travel even better. Grab and go. Get on with your life. Stop whining. Eat it now. 

The original recipe called these babies "muffins." They are not muffins, the texture is very egg-like, hence quiche in the title. The flavor is full of sun-dried tomato goodness. I think you could sub out the flour with a different type and make it a gluten free item. The recipe posted calls to use muffin liners. Do it. I didn't and I really had to pry them out of the pan.

A very savory breakfast item, or maybe a side to a salad for that girlfriend luncheon your going to host. Or maybe in the bread basket at the supper table. Its very versatile. Anyway you serve it you'll be sure to enjoy. 


Printable Recipe Here

Muffin Tin Quiche with Sun-Dried Tomatoes and Cottage Cheese
adapted from 101 Cookbooks
makes 9 muffins

prep time: 10 minutes
cook time: 30 minutes, + 5 minutes for cooling

1 cup cottage cheese
3/4 cup Parmesan cheese, divided
1/4 cup flour
1 cup almond meal
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), diced finely
1/4 cup basil, finely chopped
1/4 cup water
4 eggs
1/2 teaspoon salt

Preheat oven to 400F degrees. Line a muffin pan with nine paper baking cups. Put the cottage cheese, 1/2 cup Parmesan cheese, flour, almond meal, baking powder, sun-dried tomatoes, basil, water, eggs and salt in a large bowl. Combine gently. Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining 1/4 cup Parmesan, and bake for 30 minutes, or until set, risen and golden brown. Remove immediately from muffin tin onto a wire rack for cooling. Serve warm or at room temperature.

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