Zucchini Mini Quiches

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 71.8
  • Total Fat: 3.6 g
  • Cholesterol: 4.0 mg
  • Sodium: 366.2 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Zucchini Mini Quiches calories by ingredient


Introduction

Make ahead for a quick breakfast on the run. Make ahead for a quick breakfast on the run.
Number of Servings: 10

Ingredients

    4 tbsp Basil
    .5 cup, chopped Onions, raw
    1.5 cup, mashed Zucchini
    1 cup Egg substitute, liquid (Egg Beaters)
    1.5 tbsp Extra Virgin Olive Oil
    1 tsp Baking Powder
    1 tsp Morton coarse Kosher Salt (by BUBBLES461)
    .25 tsp Pepper, black
    0.25 cup Whole Wheat Flour
    56 gram(s) Cheese, Frigo Shredded Parmesan Cheese (1/4 cup)
    .5 tsp Granulated Sugar

Directions

Coat a regular muffin tin with cooking spray. Preheat oven to 375° Combine all ingredients in a large bowl; spoon about 1/4 c of egg mixture into 10 of the muffin cups. (Fill remaining cups 2/3 full with water, for even baking.) Bake until bottoms are golden brown and quiches are cooked through, about 15-20 minutes. Remove pan from oven and let cool 5-10 mins. before eating. Or, remove quiches to wire rack to finish cooling, place in airtight container and refrigerate. Once cool, they can be frozen for later use.

Serving Size: Makes 10 muffins