I feel like I am always looking for new ideas for quick and easy protein snacks. This one uses the incredible edible egg. Honestly we eat a lot of eggs at our house. Poached on toast, scrambled with veggies, egg in a basket/bulls-eye, deviled eggs, and the list goes on. I think of eggs as an easy way to get 7 grams of protein in just a few minutes of cooking. But I get tired of the same kinds of eggs over and over. And in pregnancy, women are often sensitive to certain preparations of eggs.
Here is a recipe for a crustless quiche. It is made in a mini-muffin pan, making for easy bite-sized, protein packed, and on-the-go snack.
6 slices of bacon
1/2 a yellow onion, chopped
2 minced garlic cloves
3 green onions
1/3 cup of chopped canned tomatoes
1 cup of swiss cheese
1/2 teaspoon of oregano
a few twists of black pepper
Cook the bacon and set aside to cool. Saute the onion and garlic in 1 tablespoon of reserved bacon grease (or butter). In a bowl, mix all the ingredients, waiting to add the bacon and sautéed veggies until after they have cooled.
Scoop into a mini-muffin pan (makes 24) and bake for 25-30 minutes at 350.
That is it. They are super-duper easy. You can also changed out the meats and cheeses as desired, depending on what you already have on hand. If you would like to make it a bit healthier, replace the bacon with chopped spinach.
A huge thanks to my midwife friend, Erika Urban CPM, LM, for sharing her quiche and recipe with me! I tried it tonight using a normal muffin tin, and it worked just as well. I’m looking forward to having one or two as I rush out the door tomorrow morning!
If you have a recipe you’d like to share, please email it to MidwifeKate@TwinCitiesMidwifery.com. I am always looking for new recipes, in any category!