Delicious Fluffy Spinach Quiche and Healthy Blueberry Muffins

It's been a quiet weekend here at home as we try and catch up from being gone for two weeks and do some neglected chores. I came down with a bit of a cold I think on the flight home, so have been grateful to be here to rest a bit and doing much better now:~)

Today for lunch it was just the two of us and I made a healthy, light meal of spinach quiche and blueberry muffins. Read along for both recipes, they are easy and yummy!...

Easy Light Spinach Quiche:
This quiche is light and fluffy, yet makes for a filling meal served with the muffins or crusty French bread

1/2 cup light mayonnaise
1/2 cup almond milk
4 eggs, lightly beaten
8 ounces shredded cheese...I used colby jack
Large bag of fresh baby spinach
1/4 cup chopped red onion
1 unbaked pie shell

1. Preheat oven to 400 degrees F
2. Steam cook baby spinach (I don't use frozen vegetables, only fresh) and once soft squeeze out as much liquid as possible
3. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell and then pour egg mixture over the top. 
4. Place quiche on a cookie sheet and cover quiche with foil.
5. Bake in preheated oven for around 45 minutes. Remove the foil, and bake for an additional 15 minutes. The top should be golden brown and filling set.

Healthy Blueberry Oatmeal Yogurt Muffins:
These muffins are perhaps not the prettiest in shape due to the oatmeal base, but they are packed with nutrition and very tasty! This recipe will yield 12 muffins

1-1/4 cups all-purpose unbleached flour
1 cup quick-cooking oats
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup plain Greek yogurt
1/4 cup butter, melted
1 cup fresh blueberries

1. In a large bowl, combine the dry ingredients. 
2. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. 
3. Fold in blueberries.
4. Spray muffin cups with cooking spray (I use coconut oil spray) and fill 3/4 full with batter. 
5. Bake at 400° for about 20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Of course the two do not have to be eaten together, and we have plenty of muffins left for our day off tomorrow with a cup of coffee! By the way, the enamelware pot that you see above is one from my French collection and I'll be posting a lot more from my recent trip to France in the weeks to come!

For more about my love for can find that HERE