Zucchini Mini Quiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 tbsp Basil .5 cup, chopped Onions, raw 1.5 cup, mashed Zucchini 1 cup Egg substitute, liquid (Egg Beaters) 1.5 tbsp Extra Virgin Olive Oil 1 tsp Baking Powder 1 tsp Morton coarse Kosher Salt (by BUBBLES461) .25 tsp Pepper, black 0.25 cup Whole Wheat Flour 56 gram(s) Cheese, Frigo Shredded Parmesan Cheese (1/4 cup) .5 tsp Granulated Sugar
Coat a regular muffin tin with cooking spray. Preheat oven to 375° Combine all ingredients in a large bowl; spoon about 1/4 c of egg mixture into 10 of the muffin cups. (Fill remaining cups 2/3 full with water, for even baking.) Bake until bottoms are golden brown and quiches are cooked through, about 15-20 minutes. Remove pan from oven and let cool 5-10 mins. before eating. Or, remove quiches to wire rack to finish cooling, place in airtight container and refrigerate. Once cool, they can be frozen for later use.
Serving Size: Makes 10 muffins
Serving Size: Makes 10 muffins
Nutritional Info Amount Per Serving
- Calories: 71.8
- Total Fat: 3.6 g
- Cholesterol: 4.0 mg
- Sodium: 366.2 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.1 g
- Protein: 5.2 g
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