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