Low Carb Cupcake Quiche
- Number of Servings: 12
Ingredients
3 serving Egg white, large 3 serving Eggland's Best Large Egg 1 cup Milk, nonfat (skim milk) 3 cup Spinach, cooked 1 cup pieces Mushrooms, cooked 0.66 cup Kroger 2% Milk Mild Cheddar Reduced Fat Cheese - Finely Shredded 4 oz turkey - Jennie-o deli turkey 2oz 1 cup Cooked Onion 1 tsp Thyme, ground .25 tsp Pepper, black 2 clove Garlic
Directions:
1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add vegetables, garlic, and thyme. A little pinch of pepper, too. (The rest of the pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture. *Tip: be sure to render down the vegetables to keep the quiche from being soggy.
2. Preheat oven to 350F degrees. Spray muffin pan with nonstick spray. Place deli meat in each compartment to make a liner/"crust." Set aside.
3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the meat pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
4. Bake until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.
Recipe Notes:
1. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.
2. I used a blend reduced fat shredded cheddar and mozzarella. Use your favorite like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOTHERMANDY.
1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add vegetables, garlic, and thyme. A little pinch of pepper, too. (The rest of the pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture. *Tip: be sure to render down the vegetables to keep the quiche from being soggy.
2. Preheat oven to 350F degrees. Spray muffin pan with nonstick spray. Place deli meat in each compartment to make a liner/"crust." Set aside.
3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the meat pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
4. Bake until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.
Recipe Notes:
1. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.
2. I used a blend reduced fat shredded cheddar and mozzarella. Use your favorite like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOTHERMANDY.
Nutritional Info Amount Per Serving
- Calories: 77.1
- Total Fat: 4.3 g
- Cholesterol: 48.6 mg
- Sodium: 202.1 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.7 g
- Protein: 8.0 g
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