Tomato, Eggplant and Mozzarella Mini-Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes1.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh6.0 large Egg, fresh, whole, raw1.0 cup Milk, 1%2.0 tbsp Parsley, dried100.0 gram(s) President Shredded MozzarellaSalt and pepper, to taste
Peel and dice eggplant, dice tomato and saute both over medium heat until tender.
Spray a muffin pan with cooking spray.
Add 1 Tbsp of mixture to each muffin well. Top with a sprinkle of mozzarella cheese.
In a bowl, beat 6 whole eggs and 1 cup milk until combined. Add salt and pepper to taste.
Ladle egg mixture over veggies, leaving each well 1/3 empty for rising.
Bake on 375° for 20-25 minutes until a fork piercing the center comes out clean.
While hot, run a knife around edges to avoid sticking.
Enjoy warm alone or with some salsa!
Serving Size: Makes 6 2-quiche servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user STEPHANIESIAM.
Serving Size: Makes 6 2-quiche servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user STEPHANIESIAM.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 9.4 g
- Cholesterol: 188.0 mg
- Sodium: 113.5 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 12.6 g
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