Since I don't eat meat, I always challenge myself to come up with something vegetarian but equally impressive. Once, peppers stuffed with peppers stuffed with peppers. Once, peppers stuffed with mushrooms stuffed with onions. This year, I decided to make a quiche stuffed with mini-quiche. Something went wrong with the crust and it wasn't very good, but the quiche itself was pretty good, and not a disaster health-wise - I opted to use skim milk and greek yogurt rather than heavy cream, saving fat and adding protein.
Recipes - for mini caramelized onion quiches
1 batch of quiche crust
1 batch of caramelized onions
1/3 cup greek yogurt (or just pour it in.)
Splash of milk
Shredded parmesean cheese
1. Put crusts into mini-muffin cups. Fill with Parmesan cheese on the bottom. Add caramelized onions.
2. Mix together eggs, yogurt, and milk, until at a creamy consistency.
3. Pour mixture on top of onions.
Recipe: Butternut Squash Quiche
1 cup butternut squash, cut into small cubes
3 eggs - separate whites from yolks.
1 cup greek yogurt
large splash of milk
4 oz goat cheese
1 quiche crust
1. Cook the butternut squash on 400 degrees for 20 minutes until soft.
2. Fit pan with quiche crust. Add goat cheese to the bottom. If you are stuffing the quiche with the mini-quiches, add the cooked mini-quiches into the pan.
3. Beat the egg whites until stiff peaks form.
4. Mix greek yogurt, egg yolks, and milk together. Add butternut squash. Fold in egg whites.
5. Pour over crust.
Bake on 375 for 25-30 minutes.