TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, shredded cheddar cheese, turkey bacon, spinach, milk, salt, pepper
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips on the bottom and sides.
- In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
- Divide the egg mixture evenly among the zucchini cups.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips.
- In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
- Add a bit of crumbled feta to each zucchini cup.
- Divide the egg mixture evenly among the cups.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams
CAPRESE QUICHE
Delicious Italian style quiche flavored with mozzarella cheese, tomatoes, and fresh basil. Simple to make and great for breakfast or lunch!
Provided by Jenn Russo
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish.
- Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes.
- Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 13.6 g, Cholesterol 213.2 mg, Fat 22.7 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 8.2 g, Sodium 524.7 mg, Sugar 1.9 g
MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, heavy cream, whole milk, Private Selection™ Himalayan Pink Salt, Private Selection™ Black Pepper, pre-made pie crust, Private Selection™ Handpicked Broccoli Florets, Private Selection™ Center Cut Bacon, red onion, Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar, fresh chives
Provided by Kroger
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
- Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
- Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
- Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
- Pour the egg mixture into each of the muffin cups until just filled.
- Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
- Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
- Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
- Enjoy!
SPINACH, MUSHROOM, AND FETA ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, crumbled feta cheese, spinach, mushroom, milk, salt, pepper
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips on the bottom and sides.
- In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
- Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 96 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams
CRUSTLESS CAPRESE QUICHE
The classic Caprese salad -- a composed arrangement of fresh mozzarella, tomato and basil -- is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
- Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
- Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
- Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Nutrition Facts : Calories 258 calorie, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 105 milligrams, Sodium 371 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 5 grams
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