Mini Quiche

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 3.7 g
  • Cholesterol: 135.4 mg
  • Sodium: 737.2 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Mini Quiche calories by ingredient
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Great breakfast that you can make for a brunch party or store in the fridge for breakfast all week. Great breakfast that you can make for a brunch party or store in the fridge for breakfast all week.
Number of Servings: 6


    Paprika, 1.50 tsp
    Pepper, black, 1 tsp
    Salt, 1 tsp
    Mushrooms, fresh, 1 cup, pieces or slices
    Spinach, fresh, 2 cup
    Shallots, 16 tbsp chopped
    Kraft Mozzarella, Fat Free, 1 cup
    Tomato, 1 large (3" dia) (182g), 1 tomato
    Horizon Organic Skim Milk, 1 cup
    4 Grain Vegetarian Egg, 6 serving

    Add Paprika in the mix as well as on top of the quiche prior to cooking to give it a nice colorful top. All ingredients may be altered or substituted based on your liking, i.e. add turkey bacon, use cheddar cheese, etc.


Pre-Heat oven to 350.

Chop all vegetables to desired size.
Place in large metal mixing bowl.
Add Cheese, Salt, Pepper, and 1/2 of Paprika in large bowl.

In a separate bowl wisk together milk and eggs until foamy on top.

Pour egg mixture into vegetable/cheese mix.
Stir well, ensure you get all of the veggies coated with egg.

Use a 1 cup measuring cup to scoop mixture and pour into greased muffin tin. (I used olive oil, but crisco would work better).

Bake on 350 for 25-30 minutes, the tops of the quiche should be just starting to turn light golden brown.

When removing from the oven allow to cool in the pan prior to removing the muffin, cooling allows the egg to set and shrink and makes it easier to get them out of the pan. Use a butter knife to separate the quiche from the edge of the pan.

Serving Size: Makes 6 Servings - 2 "Muffins" each serving

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