Jan 312012

Another week, another muffin.  Except these aren’t quite muffins, they have a much fluffier egg-like texture so I am calling them quiche cups.  I was looking for a breakfast recipe with a little more protein, and I remembered the Mushroom Thyme Muffins that I made a while ago.  I modified that recipe again and ended up with a new version.

The quiche cups are still savory; the strawberries add just a hint of sweet.  I like the combination of the strawberries, feta, and walnuts.  The cottage cheese and eggs hold everything together and add some protein for staying power.  I still think there’s room for improvement though in this version.  And that’s OK, because there’s always next week….



Strawberry Feta Quiche Cups

1 c. low fat cottage cheese
1/2 c. fat free feta cheese
1/4 c. flour
1 c. walnuts, ground into crumbs
1 t baking powder
1 c. frozen strawberries, thawed and chopped
4 eggs

Mix ingredients in a large bowl.  Pour batter into 12 muffin cups coated with cooking spray.  Bake at 400F for 25-30 minutes.

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 Posted by at 6:00 am

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