Mediterranean Mini Quiches.
I am all about delicious food that packs a nutritional punch. When it comes to making breakfast or snacks for the girls, I always make sure I add “secret ingredients” that not only heighten the flavour but, increase the nutrition. Mimi tends to be a bit pickier and it is a bit harder to get protein into her. Whenever I can find a way to incorporate Sabra hummus into a recipe, I do. She not only loves the taste, it increases the protein, fiber and other nutrients in any recipe.
Chop It Up.
A great way for the girls to eat their veggies is when they are mixed into something. I decided to make mini quiches for those busy mornings or when they wanted a snack. I chop up the veggies really well so that they aren’t too chunky. They prefer it finely chopped! To give it a Mediterranean flair, I made this recipe with Gruyère cheese, goat cheese, spinach and of course–Sabra hummus.
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Yes, hummus!
It provides you with protein and a number of essential vitamin and minerals and mostly heart-healthy unsaturated fat. It can also replace other spreads or sauces and makes it a healthier option all around. I chose Sabra’s Roasted Pine Nut hummus for its flavour and the pine nuts for texture.
The Things You Will Need:
- 2 TBSP of Sabra Roasted Pine Nut Hummus
- 2 TBSP of margarine or butter
- 1/4 cup of Half & Half
- 3 eggs
- 6 pastry cups
- 1/4 cup of baby spinach
- 1/4 of shredded Gruyère cheese
- 1/4 of goat cheese
- 4 mushrooms
- 1/2 onion
- 2 cloves of garlic
- Salt, Pepper & Parsley to taste.
Make Your Veggies!
Pre-heat oven to 350. Add the margarine or butter to a pan on medium heat and once melted, add the onions and garlic. Let them sweat out before you add the spinach. Once you add the spinach, let it wilt and remove it from the heat. Add parsley, salt and pepper to taste!
Make the Egg Mix.
If you think incorporating hummus into egg is hard, it totally isn’t! Break 3 eggs, add to heaping spoons of Sabra hummus and 1/4 of the half & half. Whisk with a fork, it mixes perfectly when whisked and gives it consistency, flavour and leaves behind the pine nuts! It’s as simple as that!
Prepare the Cups!
You need a cookie sheet. Place the pastry cups into two rows. Scoop in the veggie mix with a spoon and fill the cups up about a quarter full. You need to leave room for cheese and the egg mix. Try to distribute it evenly, so that every cup has spinach.
Top and Pour.
The next part is simple. All you need to do is top the veggie mix with shredded Gruyère cheese and cubed goat cheese. Transfer your egg mix into a measuring cup so that it’s easier to pour. Slowly pour the egg mix into the cup. Stop when it is leveled and egg mix has completely covered the veggie mix. Place into oven for 25 minutes or until set and golden brown.
Enjoy!
Remove from the oven and let the mini quiches completely cool. Once they are cooled, all you have to do is enjoy. They are perfect for mornings and for after school snacks. I know the girls are loving them and Gabby loves to make them herself. They are that simple! It’s creamy, cheesy, flavourful and delicious!
Cook with Gabby!
Gabby loves to cook and she loves to share easy recipes that kids can make on their own. If you have younger kids who love the kitchen, make sure you give them a hand. Otherwise, have fun and make these Sabra Mediterranean Mini Quiches!
- 2 TBSP of Sabra Roasted Pine Nut Hummus
- 2 TBSP of margarine or butter
- 1/4 cup of Half & Half
- 3 eggs
- 6 pastry cups
- 1/4 cup of baby spinach
- 1/4 of shredded Gruyere cheese
- 1/4 of goat cheese
- 4 mushrooms
- 1/2 onion
- 2 cloves of garlic
- Salt, Pepper & Parsley to taste.
- 1 pan
- 1 mixing bowl
- 1 spoon
- 1 fork
- 1 measuring cup
- Pre-heat oven to 350.
- Wash and chop up your veggies. I chopped them finely.
- Add margarine or butter to the pan, wait until it melts.
- Add onions and garlic to the pan and sweat them out or until onions are transparent.
- Place spinach into the pan until wilted.
- Set aside veggie mix.
- Make egg mix, place 3 eggs and 1/4 of half and half into a bowl.
- Place two heaping spoons of Sabra hummus. Make sure to get pine nuts and flavoring.
- Whisk with a fork until smooth.
- Place pastry cups onto a cookie sheet, fill cups with veggie mix 1/4 of the way.
- Top with Gruyere cheese and goat cheese.
- Place egg mix into a measuring cup and pour mix into pastry cups until level.
- Carefully place into the oven for 25 minutes or until golden brown.
- Enjoy!
Hummus Isn’t Just for Dipping!
I love what I love in the kitchen but, with that said I love to experiment. You can do so much with hummus like making pasta creamier, your own salad dressings, using it in place of mayonnaise or putting it in your favorite recipes. You can even make dessert with hummus, Sabra has an amazing recipe up on their website for chocolate truffles that look absolutely divine.
Ready to WIN?
So that you can try this delicious recipe and enjoy some amazing Sabra hummus, one lucky Whispered Inspirations reader will win a $50 Sabra Prize Pack! Contest opens on November 25th, 2015 and closes on December 10th, 2015.
Do you use hummus for something other than dipping?
Let me know, til then–cheers m’deres!
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