Self-crusting individual quiche-muffins
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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