Miniature Spinach-Artichoke Crustless Quiche

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 43.9
  • Total Fat: 2.4 g
  • Cholesterol: 36.2 mg
  • Sodium: 84.8 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Miniature Spinach-Artichoke Crustless Quiche calories by ingredient
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Number of Servings: 24


    10 oz frozen chopped spinach, thawed and squeezed dry
    1 14 oz can water-packed artichoke hearts, drained and chopped
    3 large or extra large eggs
    1/4 cup light sour cream
    1/2 cup fat free half and half
    1 cup shredded Swiss cheese
    Salt and pepper to taste
    8 cherry or grape tomatoes, slice each into 3 round slices


1. Preheat oven to 350F. Spray 24 mini muffin cups with cooking spray.
2. Heat cream in a saucepan to just before boiling. Add cheese and stir until melted.
3. Add remaining ingredients, except eggs and tomatoes, and let cool slightly.
4. Add eggs, one at a time, beating well after each addition.
5. Divide egg mixture between the muffin cups. Top each cup with a tomato slice.
6. Bake at 350F until firm, about 15-20 minutes. For a slightly browned top, put under the broiler for a few minutes.

Serving size: 1 mini quiche

Number of Servings: 24

Recipe submitted by SparkPeople user KATHEROS.

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