Recipe Image
Carol Kicinski
Breakfast has never been so easy (and tasty!) than with these Greek-inspired mini quiches!

Too busy for breakfast? These quiches will save the day!

Author Byline Image   Your mom was right – it really is important to eat breakfast in the morning.
   There are many benefits to eating a good breakfast. Not only does breakfast give you energy to start your day, it gives you increased physical and mental performance and has even been proven in numerous studies to help with weight control.
   Kids who eat a good breakfast perform better in the classroom, have higher levels of concentration, better problem-solving skills and hand-eye coordination. They also tend to be less cranky later in the day – always a plus (for everyone concerned!)
   I know mornings can be hectic. People need to get washed and clothed, lunches need to be packed, homework checked, people fed. It can be so tempting to throw a bowl of gluten free cereal in front your family and call it a meal.
   I found that starting my kids (and my husband) off with a good protein-rich breakfast helped them perform much better. But scrambled eggs everyday can get boring and let’s face it, sometimes cooking in
Gluten-Free Greek Mini Quiches
Makes 18-24, depending on size
Gluten-free non-stick cooking spray
1 tablespoon olive oil
½ red onion, diced
12 ounces fresh spinach
3 large eggs
½ cup ricotta cheese
¼ cup milk
½ cup all-purpose gluten-free flour
½ teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled
2 tomatoes, seeded and chopped
6 ounces pitted Kalamata olives, chopped
   Preheat oven to 375°F. Spray two standard muffins pans with cooking spray.
   In a large skillet over medium high heat, heat the oil. Add the onions and cook until tender, about 5 minutes. Add the spinach and cook, stirring, until wilted, about 3 minutes. Let cool.
   In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, flour, baking powder, oregano, salt, and pepper. Add the feta cheese, tomatoes, olives, and spinach mixture. Stir well to combine.
   Spoon the mixture into the prepared muffin pans and bake for 30 minutes. Can be served hot, warm, or cold. Store in the refrigerator in an airtight container or food storage bag.
the morning (especially if my caffeine has yet to kick in) can be arduous. And possibly dangerous. I cannot tell you how many little kitchen fires I started first thing in the morning. Fortunately I always have a cup of coffee in my hand and the fires were little so dousing them with my coffee keep disaster at bay. But it’s not a great beginning to any day.
   I like to cook in a more relaxed manner. So long ago I learned to make stuff for breakfast that could easily be grabbed on-the-go over the weekend and stock up for the week to come. One of my favorites
is what I think of as “quiche muffins” – basically crust-less mini quiches baked in muffin pans. They can be nuked for a few seconds if desired or just eaten cold.
   This recipe is Greek inspired, chock full of Greek flavors; tomato, spinach, Kalamata olives, and feta and ricotta cheeses. They contain pastured cage-free eggs for protein and just a bit of gluten-free flour to give them a more muffin-like consistency. They are moist, delicious, and they make for a great start to any day!