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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 74.2
  • Total Fat: 3.4 g
  • Cholesterol: 46.8 mg
  • Sodium: 164.1 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Broccoli & Cheese Mini Quiche calories by ingredient
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Broccoli & Cheese Mini Quiche

Submitted by: PIR8CHIK

Introduction

Put these in the freezer for a quick, nutritious breakfast. Great for on the go kids too! Put these in the freezer for a quick, nutritious breakfast. Great for on the go kids too!
Number of Servings: 12

Ingredients

    2 eggs, large
    2/3 cup Low Fat Ricotta Cheese
    2 cups Egg Beaters Egg Substitute
    1/3 cup Sharp Cheddar Cheese, shredded
    1/3 cup Monterey Jack Cheese, shredded
    8 oz frozen broccoli tops, cooked and chopped
    1/4 tsp Mrs Dash Table Blend seasoning

Directions

Makes 12 mini quiches baked in a Jumbo Muffin baking pan.

In a medium size bowl, use a hand mixer to blend the 2 eggs with the ricotta cheese. Slowly mix in the Egg Beaters. Add the remaining ingredients and mix completely.
Spray the muffin pans with Pam and put 1/3 cup of the egg mixture into each cup.
Bake in a preheated 350 degree oven for approx. 23 minutes or until a knife inserted into the center comes out clean. Carefully remove from pan and cool on a wire rack. Wrap individually and freeze.
It is best to reheat these from frozen on 50% power so that the eggs don't get tough. Wrap quiche in paper towel before reheating to absorb any water.

Number of Servings: 12

Recipe submitted by SparkPeople user PIR8CHIK.






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Member Ratings For This Recipe

  • Couldn't taste the cheese at all, so will leave it out next time. Added lots of pepper and little salt after reheating. Not bad. - 12/20/10

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