Mini Crustless Quiches

Crustless Quiche with Feta and Kale

Here is another great on-the-go, protein-filled snack. It is particularly great to prepare in advance of mornings when you know you won't have enough time to cook breakfast, as these can be easily refrigerated and then just pop them in the microwave for a few mins for a quick breakfast or snack. Since I usually work out in the evenings, these are the perfect pre-workout snack for me.

Ingredients

• 1 1/2 cups chopped veggies (The combination varies each time for me. It is usually dependent on what veggies I have in my fridge at the time. This time I used a combination of: shallots, green bell pepper, and kale)
• 1 tbs olive oil(to saute the veggies. This step is optional. If you are feeling lazy, you can literally put the chopped veggies in the muffin tins and cover them with the egg mixture. But I think, sauteing the veggies, really brings out their flavors more)
• 5 large eggs 
• 5 egg whites (I switch this ratio every time too. Sometimes it's all egg white, sometimes is a combination of the two. I think adding at least 2-3 egg yolks makes the recipe better)
• 1/2 cup Bulgarian feta cheese (If you don't have Bulgarian feta, you can use Greek...but I have to tell you, Bulgarian feta is the best in the world! It's the perfect combination of creamy and salty...Yummy! Yes, I might be a bit biased because I am half Bulgarian and grew up on this but still! Try it, you will agree!)
• 1/2 cup Plain Yogurt (I am lucky to have a mommy who is super crafty, among other things, and regularly makes homemade yogurt, but if your mom did not make any for you, you can just buy some Greek style yogurt)
• A pinch of paprika and black pepper

Instructions

1. Preheat oven to 375 degrees and lightly oil muffin tin (for 10-12 quiches).
2. In small skillet over medium heat, add 1 tbs olive oil and your veggies of choice and saute for about 5 mins.Add the kale last and only cook for about a min.
3. In medium bowl, add eggs, feta, and yogurt. Whisk ingredients until blended.
4. Add the spices (paprika, black pepper or anything else you like. I do not recommend adding salt because the feta cheese is already adding saltiness).
5. Add the sauteed veggies to the egg mixture and stir. 
6. Fill the muffin tins about 3/4 full. (While baking, the mixture expands a bit.
7. Place in oven and bake for about 20 minutes (until eggs are set and fully cooked).
8. Let cool for about 10 minutes.
9. Run a small (butter) knife around the quiche to loosen and remove.
10. Eat a couple, then go have a nice workout!!