Mini Veggie Crustless Quiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 eggs (3/4 cup egg substitute)1/2 cup egg whites 2/3 cup skim or soy milk1/2 tsp each paprika, dried parsley and oregano leaves1/4 tsp each black pepper and sea salt1 small spring onion, chopped into small pieces1/2 Zucchini shredded1/2 cup Mozzarella Cheese, grated2 Tbsp Salsa
Preheat oven to 350°F (180°C). Spray 8 cups of a muffin tray with nonstick spray.
In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.
Add diced onion and zucchini to the egg mixture and stir well.
Divide the mixture evenly between the 8 cups. Add a tsp.of Salsa to each egg cup. Bake for 15 min, then evenly distribute the cheese on top of each cup.
Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).
Remove from the oven and let the pan sit for a few minutes. Using a knife, carefully run the blade around each muffin cup. Scoop the mini quiches out and serve.
Makes 8 mini quiches, 2 per serving.
Serving Size: 4 - 2 muffins servings
In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.
Add diced onion and zucchini to the egg mixture and stir well.
Divide the mixture evenly between the 8 cups. Add a tsp.of Salsa to each egg cup. Bake for 15 min, then evenly distribute the cheese on top of each cup.
Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).
Remove from the oven and let the pan sit for a few minutes. Using a knife, carefully run the blade around each muffin cup. Scoop the mini quiches out and serve.
Makes 8 mini quiches, 2 per serving.
Serving Size: 4 - 2 muffins servings
Nutritional Info Amount Per Serving
- Calories: 34.2
- Total Fat: 0.7 g
- Cholesterol: 2.6 mg
- Sodium: 128.2 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 5.1 g
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