We all know the basic difference between a crustless quiche and a frittata. A crustless quiche is made with milk (or cream or half & half) and mixed with your veggies/meats. A frittata is made with no milk and with whatever mix-ins you want to use.
Well, when you use hummus, but no milk, is the hummus a substitute for the milk, or is it considered a mix-in? The answer wasn't quite clear, so I married the two, and the 'Quichetata' was born!
In this variation of a Quichetata, I used Sabra's Roasted Garlic hummus, spinach, roasted red pepper and goat cheese. It is amazing how well you can really taste the hummus, which is good and garlicky, and balances nicely with flavors of the goat cheese and vegetables. The result is fabulous. Made in a mini-muffin pan, these Quichetatas are the perfect hot h'ors d'oeuvres for your next cocktail party, holiday party, open house or brunch.
Yields 24 mini-muffin-size quichetatas
8 large eggs
6 tablespoons Sabra Roasted Garlic Hummus
1/4 cup crumbled goat cheese, plus additional for topping
1 cup chopped fresh spinach
1/4 cup chopped roasted red pepper
Salt and pepper, to taste
- Preheat oven to 375 degrees. Spray 2 12-cup mini muffin pans with cooking spray. Set aside.
- In a large bowl, whisk eggs and hummus together until combined. Add roasted red pepper, spinach and goat cheese, whisking until incorporated. Season with salt and pepper, as desired.
- Distribute egg mixture evenly among mini muffin cups (cups will be full). Sprinkle additional goat cheese over each cup.
- Bake for 10-12 minutes, or until eggs are set. Serve immediately.
Disclaimer: As part of the Foodbuzz Tastemaker program, I was given Sabra's hummus for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.