This is my adaption of one of WW’s featured recipes this week. I just have to say that if you are looking for something easy that you can grab & go in the morning…making one dozen of these has one less thing for me to worry about this week. And they are delicious to boot!
Veggie & Feta Quiche :: 2 WW + Points / each
Cook / Prep Time: 30 Min
6 eggs / 2 egg whites
1 cup diced spinach
1/2 cup diced tomotoes
1/2 cup diced yellow bell pepper (any sweet pepper would work)
1/2 cup fat free feta cheese
1/2 cup whipped cream cheese / or low fat cream cheese if you have it
Dash of onion powder
Dash of Lawry’s Seasoned Salt
Dash of pepper
Couple of sprays of Olive Oil cooking spray
Preheat Oven to 350 F
My second favorite kitchen tool (in a close tie to my garlic press) is my super fast hand chopper from Pampered Chef. If you don’t have one…I recommend getting one ASAP.
Ok so chop up all the veggies and place in a large bowl. In a separate smaller bowl whisk eggs / egg whites till frothy and add seasonings.
Add egg mix to veggies and mix with feta & cream cheese. Mix it all up till it’s nice and saturated and smooth. (like 2 min)
Spray a 12 cup muffin pan with the olive oil spray. Fill each muffin pan about 2/3 full and put in oven. Bake for about 15-20 minutes / keep an eye on when those edges start to brown. Once stiff, remove from oven and use a spatula to loosen each quiche and place on drying rack.
I of course ate one immediately for tasting purposes 🙂
But you can also freeze / refrigerate for the week in separate tupperwares for a quick grab on the way into the office. Whether that be your house…or a long drive to a cubicle (like me)