Ingredients for Healthy Mini Vegetable Quiches
- Baby Portabella Mushrooms
- Leek
- Red Pepper
- Green Pepper
- Garlic Cloves
- Salt to taste
- Pepper to taste
- 6 large eggs
- Egg Whites
- 1% Low Fat Milk
- 1 teaspoon paprika
- Dash of hot sauce
- 1 tablespoon grated Parmesan cheese per quiche
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How to Make Healthy Mini Vegetable Quiches
- Preheat oven to 350°F (175°C).
- Spray a 12-cup muffin tin with cooking spray.
- In a large skillet, heat cooking spray over medium heat. Add 8 oz sliced mushrooms and sauté for 2-3 minutes.
- Add 1 cup sliced leeks, 1 cup chopped bell peppers (any color), and 2 cloves minced garlic. Sauté for another 5-7 minutes, until softened.
- Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a medium bowl, whisk together 6 large eggs, 1/2 cup milk (dairy or non-dairy), 1 teaspoon paprika, and a dash of your favorite hot sauce.
- Pour the egg mixture into the prepared muffin tins, filling each about 3/4 full.
- Divide the vegetable mixture evenly among the muffin tins.
- Sprinkle each quiche with 1 tablespoon grated Parmesan cheese.
- Bake for 25-30 minutes, or until golden brown and set.
- Let cool slightly in the muffin tin before serving. Enjoy immediately, or cool completely on a wire rack and store in the refrigerator for up to 3 days. Reheat in the microwave (30 seconds to 1 minute on high) or toaster oven (400°F for 7-10 minutes).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
4g
Carbs
1g
