Broccoli & Cheese Mini Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 eggs, large2/3 cup Low Fat Ricotta Cheese2 cups Egg Beaters Egg Substitute1/3 cup Sharp Cheddar Cheese, shredded1/3 cup Monterey Jack Cheese, shredded8 oz frozen broccoli tops, cooked and chopped1/4 tsp Mrs Dash Table Blend seasoning
Makes 12 mini quiches baked in a Jumbo Muffin baking pan.
In a medium size bowl, use a hand mixer to blend the 2 eggs with the ricotta cheese. Slowly mix in the Egg Beaters. Add the remaining ingredients and mix completely.
Spray the muffin pans with Pam and put 1/3 cup of the egg mixture into each cup.
Bake in a preheated 350 degree oven for approx. 23 minutes or until a knife inserted into the center comes out clean. Carefully remove from pan and cool on a wire rack. Wrap individually and freeze.
It is best to reheat these from frozen on 50% power so that the eggs don't get tough. Wrap quiche in paper towel before reheating to absorb any water.
Number of Servings: 12
Recipe submitted by SparkPeople user PIR8CHIK.
In a medium size bowl, use a hand mixer to blend the 2 eggs with the ricotta cheese. Slowly mix in the Egg Beaters. Add the remaining ingredients and mix completely.
Spray the muffin pans with Pam and put 1/3 cup of the egg mixture into each cup.
Bake in a preheated 350 degree oven for approx. 23 minutes or until a knife inserted into the center comes out clean. Carefully remove from pan and cool on a wire rack. Wrap individually and freeze.
It is best to reheat these from frozen on 50% power so that the eggs don't get tough. Wrap quiche in paper towel before reheating to absorb any water.
Number of Servings: 12
Recipe submitted by SparkPeople user PIR8CHIK.
Nutritional Info Amount Per Serving
- Calories: 74.2
- Total Fat: 3.4 g
- Cholesterol: 46.8 mg
- Sodium: 164.1 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.6 g
- Protein: 7.2 g
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