Spinach & Tomato Crustless Quiches (Muffin Tin)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 medium eggs1 - 500g cartons of liquid egg white2-cups of fresh baby spinach1/3 Diced tomatoes3/4 cup of light marble cheddar cheeseSalt & pepper to taste
Preheat oven to 375 F.
Mix eggs and egg beaters in large bowl.
Chop baby spinach and add to mix.
Add diced tomatoes to mix.
Add 1/2 cup of the marbled cheese to mix.
Stir all together, salt & pepper to taste.
Divide mixture evenly in a standard 12 muffin tin. Use remaining marble cheese to top of each.
Cook 25-30 minutes or until golden brown on top and knife inserted in middle comes out clean.
Serving Size: makes 12 mini-quiches (muffins)
Mix eggs and egg beaters in large bowl.
Chop baby spinach and add to mix.
Add diced tomatoes to mix.
Add 1/2 cup of the marbled cheese to mix.
Stir all together, salt & pepper to taste.
Divide mixture evenly in a standard 12 muffin tin. Use remaining marble cheese to top of each.
Cook 25-30 minutes or until golden brown on top and knife inserted in middle comes out clean.
Serving Size: makes 12 mini-quiches (muffins)
Nutritional Info Amount Per Serving
- Calories: 71.8
- Total Fat: 3.4 g
- Cholesterol: 83.8 mg
- Sodium: 176.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 8.7 g
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