Are you looking for a perfect to go snack or easy to re-heat lunch that's high in protein and you happen to have some leftover ground turkey (or any other meat) you don't know what to do with? Well, you may have just found the recipe.
These savory muffins are also perfect to make on a weekend to reach for during the week when hunger strikes.
They are really easy to put together, require only a few basic ingredients: meat, eggs, quinoa and cheese, and will keep you full for a long time. Adding veggies would have made them even better, however my husband won't eat them so I make them plain like this and have veggies on the side.
I've had them hot and cold and they are good either way. You can change the recipe to have whatever you want in it, sub ham or chicken for the turkey.
Get creative! This recipe yields 9 smaller quiches but you can make 6 big ones out of it. Double the recipe for 18 small or 12 large ones.
Turkey and Quinoa Quiches
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 6 large or 9 small
Nutrition per serving (6): 164 calories, 7.6 g fat, 9 g carbs, 16 g protein.
1/2 cup organic quinoa
1/2 lbs ground turkey, cooked and spiced well *
1/4 cup parmesan cheese
salt, pepper, herbs to taste
2 TBS grated mozzarella (optional) to sprinkle on top
Pre-heat the oven to 350F convection and grease a muffin pan.
Cook the quinoa according to the instructions on the box (it should take about 15 minutes). Let it cool down for a few minutes then move to a medium sized bowl.
Add eggs, cooked turkey, parmesan and all your spices. Mix well.
Distribute evenly in the muffin pan and sprinkle few pieces of mozzarella cheese on top. Bake for 12-15 mins or until the edges are slightly brown and cheese on top melted.
This recipe will yield 9 smaller or 6 larger quiches.
* Beside adding regular spices, I highly recommend adding low sugar ketchup or tomato paste to the meat.
Any meat in place of the ground turkey will work just fine.