Crustless Breakfast Quiche
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 109.6
- Total Fat: 6.2 g
- Cholesterol: 105.4 mg
- Sodium: 282.1 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.4 g
- Protein: 9.6 g
View full nutritional breakdown of Crustless Breakfast Quiche calories by ingredient
Introduction
Individual quiche that can be used as a great base recipe. Feel free to add different meats, or different vegetables as you desire. These can also be frozen for a quick breakfast. Individual quiche that can be used as a great base recipe. Feel free to add different meats, or different vegetables as you desire. These can also be frozen for a quick breakfast.Number of Servings: 18
Ingredients
-
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1 small onion, thinly sliced
3/4 cup shredded part-skim mozzarella cheese (3 oz.)
3/4 cup shredded Provolone cheese (3 oz.)
6 oz. ham, diced
6 jumbo sized eggs
1 1/2 cup 1%Milk
2 Tbsp. minced fresh basil
1 clove garlic, minced (about 1 tsp.)
1/4 tsp black pepper
2 small, fresh tomatoes, thinly sliced
18 tbsp Parmesan Cheese, shredded
Directions
1. In a large skillet, coated with non-stick cooking spray, saute the squashes and the onion until soft and slightly golden, stirring occasionally.
2. While squash is cooking, in a mixing bowl, whisk together the eggs and milk. Stir in the basil, garlic and black pepper. Set aside.
3. After the squash is cooked, remove from heat, to cool slightly.
4. While squash is cooling, divide the diced ham between the 18 muffin cups; then divide the mozzarella and provolone cheeses between the muffin cups. Top the cheeses with the squash and onion mixture.
5. Top each muffin cup with a slice of tomato, then, pour the egg mixture evenly over each muffin cup. Finally, top each with a tablespoon of Parmesan cheese.
6. Bake in a 350 degree oven for 20-25 minutes, or until golden brown on top and a knife inserted in the center comes out clean.
Serving Size: Makes 18 (using a regular-sized muffin pan)
Number of Servings: 18
Recipe submitted by SparkPeople user MERRICATH.
2. While squash is cooking, in a mixing bowl, whisk together the eggs and milk. Stir in the basil, garlic and black pepper. Set aside.
3. After the squash is cooked, remove from heat, to cool slightly.
4. While squash is cooling, divide the diced ham between the 18 muffin cups; then divide the mozzarella and provolone cheeses between the muffin cups. Top the cheeses with the squash and onion mixture.
5. Top each muffin cup with a slice of tomato, then, pour the egg mixture evenly over each muffin cup. Finally, top each with a tablespoon of Parmesan cheese.
6. Bake in a 350 degree oven for 20-25 minutes, or until golden brown on top and a knife inserted in the center comes out clean.
Serving Size: Makes 18 (using a regular-sized muffin pan)
Number of Servings: 18
Recipe submitted by SparkPeople user MERRICATH.
