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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 12.5 g
  • Cholesterol: 154.4 mg
  • Sodium: 468.2 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.9 g

View full nutritional breakdown of Self-crusting individual quiche-muffins calories by ingredient
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Self-crusting individual quiche-muffins

Submitted by: LIS0707

Introduction

This recipe makes something like a cross between a self-crusting quiche and a muffin - excellent for grabbing for breakfast This recipe makes something like a cross between a self-crusting quiche and a muffin - excellent for grabbing for breakfast
Number of Servings: 6

Ingredients

    • Egg, fresh, 4 medium
    • Yogurt, plain, whole milk, 1 cup (8 fl oz)
    • Wholemeal Flour, 125 gram(s)
    • Baking Powder, 1 tsp
    • Onions, raw, 1 medium (2-1/2" dia)
    • Grapeseed Oil, 1 tsp
    • Edam Cheese, 100 grams
    • Baby Spinach leaves, 2 cup
    • Cream Style Corn, 205 gram
    • Salt, 1 dash
    • Pepper, black, 1 dash

Tips

I usually use full-fat dairy, but you could substitue for lite versions if you wanted to cut down the calories and fat.
Can also be cooked as a larger quiche - adjust cooking time if needed.


Directions

Preheat the oven to 180 Deg C.

Chop and sauté the onion in the oil.

Whisk the eggs, yoghurt, flour and baking powder together. Add the onion, cheese and veges into the batter.

Spoon into Texas muffin pans, or you could use cup-cake forms (will make 8ish).

Bake for approx 20 min at 180 Deg C.



Serving Size: Makes 6 texas muffin sized servings

Number of Servings: 6

Recipe submitted by SparkPeople user LIS0707.






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