Monday, May 26, 2014

Holding on to summer

Well, the prognosis was much worse than then the actual weather this Memorial weekend. It was sunny and warm most of the time, just difficult to plan anything.





I had some eggs that needed to go. I could have baked a cake but no one is around to eat cake so I made the next best thing: mini quiche, great for lunch or on the go.


Swiss Chard Mini Quiches (makes 6 mini quiche, 80kcal each)

  • 2 organic eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt and pepper
  • 1/4 cup frozen or fresh corn kernels
  • 1/4 onion, finely diced
  • ts olive oil
  • 3 large leaves of Swiss chard or chard, sliced in thin stripes (remove stem if you like so)
  • 1/2 cup of cooked rice
  • 1/4 cup pinot grigio
  • 1 ts bouillon

Preheat oven to 350F. Spray a muffin pan for 6 muffins (regular size)

In a bowl, whisk the eggs until slightly frothy. Add the milk, salt and pepper, and whisk again until well-combined. Set aside.

In a saute pan, heat the olive oil, and add the onion and corn, and saute until onions are translucent. Add the remaining ingredients, mix well, and heat through until the liquid is cooked off.

Set aside and let slightly cook. Pour into a cold mixing bowl.

Add the egg mixture, mix through, and distributed into 6 muffin holes in the pan. Bake for 30min. Serve hot or cold.


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