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Super Veggie Quiche Cups

 

Ingredients

  • 1/3 cup of finely diced onion

  • 1/3 cup of finely diced red bell pepper

  • 2 cups of diced kale

  • 1 cup of diced mushrooms

  • 6 tablespoons of Challenge Butter, divided (plus some extra to coat pan)

  • ¼ cup of flour

  • 1 cup of milk or evaporated milk

  • 8 ounces of Challenge Cream Cheese

  • 1 cup of 2% cottage cheese

  • 1 cup of shredded Swiss or sharp cheddar cheese

  • 6 eggs, lightly beaten

  • 1 teaspoon of baking powder

  • 1 teaspoon of salt

  • 1 teaspoon of garlic powder

 

Directions

  1. Preheat oven to 400 degrees. Prepare a nonstick muffin pan by buttering the inside of each well.

  2. In a large fry pan, add 2 tablespoons of butter, onion and pepper, cooking until softened.

  3. Add kale and mushrooms to pan along with 1 cup of water. Cook until kale is tender and all of the liquid has dissipated. Let veggie mixture cool while making the quiche base.

  4. Melt 4 tablespoons of butter in a medium size pan. Add flour and stir until bubbly. Stir in milk until thick. Add cream cheese and stir until smooth and well incorporated.

  5. When completely cool, stir in cottage cheese.

  6. Add eggs, baking powder, salt and garlic powder.

  7. Using a spoon or large cookie scoop, add quiche mix into prepared muffin pan.

  8. Place pan in oven and bake for 25 minutes or until a knife can be inserted in the middle and comes out clean.

 

Creates 18 Quiche Cups

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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