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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