Self-crusting individual quiche-muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 295.6
- Total Fat: 12.5 g
- Cholesterol: 154.4 mg
- Sodium: 468.2 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.1 g
- Protein: 15.9 g
View full nutritional breakdown of Self-crusting individual quiche-muffins calories by ingredient
Introduction
This recipe makes something like a cross between a self-crusting quiche and a muffin - excellent for grabbing for breakfast This recipe makes something like a cross between a self-crusting quiche and a muffin - excellent for grabbing for breakfastNumber of Servings: 6
Ingredients
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• Egg, fresh, 4 medium
• Yogurt, plain, whole milk, 1 cup (8 fl oz)
• Wholemeal Flour, 125 gram(s)
• Baking Powder, 1 tsp
• Onions, raw, 1 medium (2-1/2" dia)
• Grapeseed Oil, 1 tsp
• Edam Cheese, 100 grams
• Baby Spinach leaves, 2 cup
• Cream Style Corn, 205 gram
• Salt, 1 dash
• Pepper, black, 1 dash
Tips
I usually use full-fat dairy, but you could substitue for lite versions if you wanted to cut down the calories and fat.
Can also be cooked as a larger quiche - adjust cooking time if needed.
Directions
Preheat the oven to 180 Deg C.
Chop and sauté the onion in the oil.
Whisk the eggs, yoghurt, flour and baking powder together. Add the onion, cheese and veges into the batter.
Spoon into Texas muffin pans, or you could use cup-cake forms (will make 8ish).
Bake for approx 20 min at 180 Deg C.
Serving Size: Makes 6 texas muffin sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIS0707.
Chop and sauté the onion in the oil.
Whisk the eggs, yoghurt, flour and baking powder together. Add the onion, cheese and veges into the batter.
Spoon into Texas muffin pans, or you could use cup-cake forms (will make 8ish).
Bake for approx 20 min at 180 Deg C.
Serving Size: Makes 6 texas muffin sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIS0707.