Crustless mini cheese and tomato quiche

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 24.7 g
  • Cholesterol: 254.9 mg
  • Sodium: 494.4 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Crustless mini cheese and tomato quiche calories by ingredient


Introduction

Ideal for breakfast or part of lunch, and uses silicone baking cups Ideal for breakfast or part of lunch, and uses silicone baking cups
Number of Servings: 6

Ingredients

    6 eggs
    1 cup heavy cream
    3 oz pecorino romano cheese, grated
    3 oz grape tomatoes

    6 large silicone baking cups

Tips

You can use different cheese, but be sure to add a pinch of salt to the egg mixture.

You can also simply use this recipe to make one large quiche.

Add other veggies if you wish (chopped mushrooms, onions, peppers etc).


Directions

Preheat the oven at 350 degrees. Place silicone baking cups on a baking tray. Quarter the tomatoes, and put 6 pieces in the bottom of each cup. Divide the cheese evenly and place in the cups on top of the tomato. Beat the eggs and cream together (I use a blender) and then pour over the tomato and cheese mixture. Bake for about 30-35 minutes, until the tops are golden brown. Remove from oven and allow to cool slightly.

Serving Size: Makes 6 mini quiches

Number of Servings: 6

Recipe submitted by SparkPeople user GANASSI.