Muffin Cup Quiche

Muffin Cup Quiche

4.2 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 4.5 g
  • Cholesterol: 6.6 mg
  • Sodium: 358.8 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 17.4 g

View full nutritional breakdown of Muffin Cup Quiche calories by ingredient
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Introduction

Tasty and healthy breakfast quiche. Leftovers are easy to reheat. Tasty and healthy breakfast quiche. Leftovers are easy to reheat.
Number of Servings: 3

Ingredients

    3/4 cup egg substitute
    3/4 cup reduced-fat cheese
    1/4 cup diced onion
    1/4 cup diced green pepper
    1/4 cup diced red pepper
    10 oz package fresh spinach (or substitute frozen)

Directions

Tear fresh spinach into bite-size pieces (if using frozen spinach, thaw and drain).
Mix all ingredients together.
Spray muffin cups with non-stick spray then portion egg mixture into cups (fills about 6 muffin cups).
Bake at 350 degrees for approximately 20 minutes.
You can substitute any other vegetable you like for the peppers, or use a combination of eggs and egg-whites instead of the egg substitute.


Number of Servings: 3

Recipe submitted by SparkPeople user SUASPONTE.

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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    I used all egg whites, and added mushrooms, olives, and cherry tomatoes. Don't overfill the muffin cups, or they'll overflow. Healthy, tasty! Could probably use a little salt and pepper mixed in. They reheat well in the microwave, but are best fresh out of the oven. - 5/24/08

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  • Very Good
    2 of 2 people found this review helpful
    Very good although my executuion of it was different; I spooned the veg into the bottom of 6 microwave-safe muffin cups; Then the egg mixture was poured over the veg; They were nuked in the microwave for 5 min; Served in english muffin with sliced American cheese like a breakfast sandwich - 2/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    OMG This is DELICIOUS! And so easy. I didn't have a muffin pan so I used a pie dish and cut it into 6 pieces. Two slices is a hearty serving! I just used spinach and a chopped shallot, and added a touch of nutmeg. I will make this every weekend! - 8/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    Ok, I modified the crap outta this...I use real eggs, reduced fat feta, and whatever veggies I have on hand. I make a bunch on Sunday for me and boyfriend to have during the week. They're awesome and really are a great way to start my workday! - 10/20/11

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  • 1 of 1 people found this review helpful
    Fills 6 muffin cups, yet serves 3?? 2 cups apiece? I like it! - 1/31/09

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