Vegetable Quiche Mini-Cups

Vegetable Quiche Mini-Cups

4.7 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 58.5
  • Total Fat: 3.2 g
  • Cholesterol: 10.0 mg
  • Sodium: 111.5 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegetable Quiche Mini-Cups calories by ingredient


Introduction

Yummy quiche in a bite-sized cup, perfect for breakfast, lunch, or snack! Taken from the South Beach Diet Supercharged book (phase 1) Yummy quiche in a bite-sized cup, perfect for breakfast, lunch, or snack! Taken from the South Beach Diet Supercharged book (phase 1)
Number of Servings: 12

Ingredients

    * Spinach, frozen, 2 package (10 oz) yields
    * Cheddar Cheese, 1 cup, shredded
    * Egg substitute, liquid (Egg Beaters), .75 cup
    * Green Peppers (bell peppers), 0.5 cup, chopped
    * Onions, raw, .25 cup, chopped

Directions

1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.


Number of Servings: 12

Recipe submitted by SparkPeople user NATNEAGLE.

Member Ratings For This Recipe


  •  no profile photo


    2 of 2 people found this review helpful
    in my country we do not have egg substitute how many eggs do we use?
    - 1/31/10


  • no profile photo


    2 of 2 people found this review helpful
    I have made these before for breakfast. They are delicious and to do reheat well. They freeze well also. - 1/22/10


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    I made these today for lunch - and refrigerated the rest. They are yummy! I had 3 for lunch with a salad, and was really satisfied. I hope the others will heat up ok. - 1/20/10


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    This totally hit the spot - I was looking for something healthy and super filling for a snack, and these were perfect. Tasty and filling. Also, I wanted to note that I believe the conversion for egg product is: 1/4 c egg substitute = 1 large egg. (I used 3 large eggs, and it turned out great.) - 2/23/10


  • no profile photo

    Incredible!
    Very tasty! It is a great quick breakfast on work days. I just freeze them and reheat. - 1/7/13


  • no profile photo

    Incredible!
    I love them and the kids do too! Im gonna freeze the rest for those lazy days. - 12/8/11


  • no profile photo

    Very Good
    0 of 1 people found this review helpful
    Made this today, very tasty! I used mozz. and feta. Thanks! - 6/19/11


  • no profile photo


    0 of 1 people found this review helpful
    take a 3/4 cup measuring cup, and fill it up with egg whites, it will depend on the size of the eggs, how many it will take.
    This recipe sounds good, thinking about trying it. thanks     - 12/13/10


  • no profile photo


    This was a combination of a spinach pie and a spinach quiche. Soo good and good for you! I will try feta next time, and perhaps inserting one disc of turkey pepperoni. - 7/4/10


  • no profile photo

    Incredible!
    These are sooooo good. I actually made 15 cups because I used 1 cup of egg whites and 1 cup of cheese. I also used fat-free chedder cheese. Next I will try my favorite feta cheese. Thanks these are so easy to make:-) - 4/25/10


  • no profile photo


    0 of 1 people found this review helpful
    great. Really good for breakfast on the run. - 3/6/10


  • no profile photo

    Incredible!
    This was delicious & a hit with my family. I'll be making these again for sure. - 2/8/10