ROASTED VEGGIE QUICHE MUFFINS with Dukkah
Savory Muffins are totally underrated. I remember living off of savory muffins while working in Australia years ago, yet we rarely see them here in the states. Although this isn’t a “muffin” per say, these Quiche Muffins are a super fueling treat for any adventure (or a day at the office.) These muffins are also a great way to use up old veggies that are looking sad in the fridge or counter. In my case, I had a wrinkly beet, an old delicate squash, and some garlic. But you could definitely use pretty much any veggie in this recipe. Just be sure to cut them about the same size (for even roasting time), and think about the texture of the different veggies together. i.e..beets will take longer to cook than zucchini…so you could always roast the beets and toss in the zucchini for the final 10 minutes. Boom! Please use your favorite spice mix (where I use the Dukkah mix), or just sprinkle on your favorite cheese. No matter how you flavor these babies, they are tasty, healthy, and fueling little savory treats!
- 1 medium Beet
- 1 medium Delicata squash
- 5 cloves garlic, smashed
- 2 green onions, chopped
- 3 sprigs fresh herbs (mint used in this recipe)
- 6 eggs
- ¼ cup Dukkah spice mix
- 1 can coconut Oil cooking spray (or something similar
- Preheat oven 350 F
- Chop the Beet and delicata into small dice and set aside. Smash the garlic cloves, peel, and toss with beet and delicata in a bowl. Spread onto greased baking sheet and roast 20-25 minutes, until no longer soft and just starting to crisp.
- Meanwhile, add the onions, herbs, and eggs into a bowl and whisk to combine.
- Spray a Muffin tin with the coconut oil spray and evenly distribute the egg mixture.
- When the veggies are roasted, cool, and divide between the 6 muffin cups.
- Sprinkle with Dukkah and roast for about 15 minutes, or until the middle is no longer soft.
- *These are great to make and freeze as well!
*Sidenote: Your Muffins may look funny, but they definitely will taste great! haha.