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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 73.7
  • Total Fat: 4.2 g
  • Cholesterol: 89.3 mg
  • Sodium: 77.6 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Variation of Crustless Spinach Mini-Quiche Recipe calories by ingredient
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Variation of Crustless Spinach Mini-Quiche Recipe

Submitted by: HEATHER_RT

Introduction

I adapted the "Crustless Spinach Mini-Quiche Recipe" I found here on SparkPeople recipes, as submitted originally by KALORIE-KILLAH. Here's the link to her original recipe, which included egg substitute and canned spinach. (My variation can include spinach, but I would use fresh spinach, wilted/sauteed just a few minutes prior to mixing it in.) http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=584979
I adapted the "Crustless Spinach Mini-Quiche Recipe" I found here on SparkPeople recipes, as submitted originally by KALORIE-KILLAH. Here's the link to her original recipe, which included egg substitute and canned spinach. (My variation can include spinach, but I would use fresh spinach, wilted/sauteed just a few minutes prior to mixing it in.) http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=584979

Number of Servings: 11

Ingredients

    5 large organic eggs, 1 cup 2% milk, 1 cup broccoli, 2 small-medium carrots, 1/2 cup chopped onions, 1.4 oz cheddar cheese, 1/2-1 cup of spinach

Directions

Mix all ingredients. Pour equally in 11 greased muffin cups. [It just so happens only 11 of my 12 muffin cups were filled]. Bake in preheated 375 degree oven for 30 minutes or until golden and knife inserted in center comes out clean. Let cool, and enjoy. [I topped it with a little sliver of cheese a few minutes before taking it out of the oven, to melt/bake on top.]

NOTE: These will puff up like souffle, don't worry! They will shrink back to a smaller size after they're taken out of the oven.

My recipe (minus the spinach) yielded 11 mini-quiches.

[Serving Size: 1 muffin tin size mini-quiche.]


Number of Servings: 11

Recipe submitted by SparkPeople user HEETHOR.






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