Crustless Mini-Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tbsp olive oil1/2 tbsp unsalted butter3 tbsp chopped onion (1.5 oz)3 tbsp chopped mushroom (1.5 oz)3 tbsp black forest ham, small dice (1.5 oz)3 tbsp chopped sweet bell pepper (red or orange) (1.5 oz)1 tbsp chopped fresh parsley3 tbsp sharp cheddar, shredded (1.5 oz)11 large eggs1/3 c 1% milksalt & pepper
Preheat oven to 350.
Heat butter & olive oil in nonstick skillet over medium-high heat. Cook mushrooms and onions for about 5 minutes, until they begin to brown.
In the meantime, spray a silicone muffin pan with nonstick spray and divide the ham, bell peppers, parsley and cheese among them. When the mushrooms & onions are done, add them to the other ingredients in the muffin pan.
Whisk together the eggs and milk in a bowl or large measuring cup (for easier pouring), and add salt & pepper. You can optionally add hot sauce or Sriracha at this point, if you want. Divide the egg mixture among the muffin holes, filling each one about 3/4.
Bake for 30 minutes, turning the pan halfway through to ensure even cooking. Metal muffin pans may require a shorter cook time. Let the quiches rest for a minute or two, then remove and eat immediately, or wrap them in paper towels & store in ziploc bags in the fridge (can reheat for 30 sec in microwave).
Serving Size: Makes 12 mini quiches (2 per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SNARKMEISTER.
Heat butter & olive oil in nonstick skillet over medium-high heat. Cook mushrooms and onions for about 5 minutes, until they begin to brown.
In the meantime, spray a silicone muffin pan with nonstick spray and divide the ham, bell peppers, parsley and cheese among them. When the mushrooms & onions are done, add them to the other ingredients in the muffin pan.
Whisk together the eggs and milk in a bowl or large measuring cup (for easier pouring), and add salt & pepper. You can optionally add hot sauce or Sriracha at this point, if you want. Divide the egg mixture among the muffin holes, filling each one about 3/4.
Bake for 30 minutes, turning the pan halfway through to ensure even cooking. Metal muffin pans may require a shorter cook time. Let the quiches rest for a minute or two, then remove and eat immediately, or wrap them in paper towels & store in ziploc bags in the fridge (can reheat for 30 sec in microwave).
Serving Size: Makes 12 mini quiches (2 per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SNARKMEISTER.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 15.7 g
- Cholesterol: 357.9 mg
- Sodium: 304.1 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.3 g
- Protein: 15.6 g
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