Mini pea and mint quiches
fat free cottage cheese
fat free skim milk
2 medium, finely chopped
fresh mint leaves
2 Tbsp, chopped, plus additional for garnish
frozen green peas
¾ cup(s), petite, thawed
- Preheat oven to 400°F. Spray 24 nonstick mini-muffin cups with nonstick spray (or line cups with paper liners and spray liners with nonstick spray).
- Whisk together eggs, cottage cheese, and milk in large bowl. Stir in shallots, 2 tablespoons mint, salt, and pepper. Fill muffin cups evenly with peas, then with egg mixture.
- Bake just until quiches are set in centers, about 12 minutes. For easier removal, take quiches out of pan while hot. Arrange on serving platter and sprinkle with mint. Serve hot, warm, or at room temperature.
- Per serving: 4 mini-quiches