Free Muffin Tin Chef by Matt Kadey Page B

about 8 minutes. Stir in the corn and cook until the corn is tender, about 1 minute.
    Preheat the oven to 350°F. In a large bowl, mix together the turkey or chicken, cooked vegetables, bread crumbs, tomato paste, mustard, whole egg, egg white, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups. Spread the sweet potato mixture over the meat and top with the Parmesan cheese. Bake until set, about 25 minutes. Let cool for several minutes before unmolding.

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    SWEET POTATO SHEPHERD’S PIE, page 90

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    BROCCOLI-MUSHROOM FRITTATAS, page 92

BROCCOLI-MUSHROOM FRITTATAS
    A frittata, a flat omelet as it’s known in Italy, can be puffed up by swapping out the skillet for a muffin tin. What I love most about frittatas is that the ingredient possibilities are almost limitless. For a boost of protein, you could sneak in cooked chicken, diced anchovies, or your favorite sausage. There are countless other vegetable and cheese options. Serves 5 V, G
    1 tablespoon grapeseed or canola oil
3 cups chopped broccoli florets
1/2 cup diced broccoli stems, tough outer skin peeled off
2 cups sliced mushrooms
1 shallot, chopped
2 garlic cloves, minced
4 large whole eggs
3 egg whites
1 cup grated Gruyère or other Swiss-
style hard cheese (about 4 ounces)
juice of 1/2 lemon
1 tablespoon fresh thyme or 1 teaspoon
dried thyme
2 teaspoons grainy or Dijon mustard
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
    Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the broccoli florets, broccoli stems, mushrooms, shallot, and garlic, and cook until the vegetables have softened, about 5 minutes. In a large bowl, beat together the whole eggs, egg whites, cheese, lemon juice, thyme, mustard, red pepper flakes, salt, and pepper. Stir in the broccoli mixture. Divide the mixture among 10 medium muffin cups and bake until the eggs have set, about 20 minutes. Let cool for several minutes before unmolding.

SPINACH QUICHES
    If you have family coming, these individual quiches are the perfect option to serve to discerning palates. You can also make these crustless if time is not on your side. Serves 6 V
    Crust:
    3/4 cup whole wheat flour (preferably not pastry)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
6 tablespoons cold water
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    Filling:
    7 large eggs
1/4 cup skim milk
1/3 cup crumbled soft goat cheese (about 2 ounces)
1/2 cup roasted red pepper, diced
1 shallot, finely chopped
1 tablespoon fresh thyme, plus more for garnish
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups finely chopped spinach
    For the Crust: In a large bowl, stir together the whole wheat flour, all-purpose flour, and salt. Make a well in the dry ingredients and pour in the olive oil and water. Stir with a wooden spoon, form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
    Preheat the oven to 400°F. Divide the dough into 6 equal balls and roll each ball into an 8-inch disc on a floured work surface. Don’t worry if the discs are not completely round, as jagged edges give them a rustic appeal. Gently press each disc into a jumbo muffin cup, making sure the dough reaches the top of the sides. Stuff each cup with a wad of aluminum foil or a paper liner filled with dried beans and bake for 15 minutes. Take the muffin tin out of the oven and remove the foil or liner and beans.
    For the Filling: Reduce the oven temperature to 350°F. In a large bowl, lightly beat the eggs. Stir in the milk, goat cheese, red pepper, shallot, thyme, salt, and pepper. Remove 2/3 cup of the egg mixture into a small bowl and set aside. Stir the spinach into the large bowl with the remaining egg mixture. Divide the spinach mixture among the crust-lined muffin cups. Top with the reserved egg mixture. Bake until set, about 25 minutes. Let cool for several minutes before unmolding. Garnish with fresh thyme, if desired.

QUINOA, KALE, AND FETA BAKE
    This vegetarian main