GARDEN VEGETABLE QUICHE
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Provided by Food Network
Time 1h25m
Yield 6 servings (1 slice each)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
EGG BEATERS VEGGIE QUICHE CUPS
Make and share this Egg Beaters Veggie Quiche Cups recipe from Food.com.
Provided by David Hawkins
Categories Breakfast
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- measure each ingredient into cup cake cups.
- mince veggies finely.
- pour eggs over the top.
- mix grated cheese into the cups.
- top with Mozzarella cheese.
- bake for 15 minutes or so at 350.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1, Cholesterol 5.2, Sodium 68.7, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2
VEGETABLE QUICHE CUPS TO GO
Easy quiches to take for a quick breakfast.
Provided by Caroline
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
- Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
- Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 69 calories, Carbohydrate 3.4 g, Cholesterol 3.3 mg, Fat 2.4 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 189.1 mg, Sugar 1 g
EGG BEATERS QUICHE
I got bored one day and wanted quiche, the yummy texture from the crust, so i wanted it to be low cal so i made it with egg beaters!!! Very yummy!
Provided by NicoleRenee
Categories Breakfast
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.
VEGETABLE QUICHE CUPS
This is my version. I think they are good hot or cold and they are not fattening. I have used regular size muffin tins and also smaller bite size tins so adjust your recipe accordinly as well as cooking time. Also you may use type of cheese and amount for your taste buds.
Provided by MISSIB
Categories Savory Pies
Time 40m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Spray muffin tins with cooking oil.
- Saute first 6 ingredients.
- Add shredded cheese to eggs until blended.
- Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
- Pour egg and cheese mixture over each tin almost to top.
- Bake 20 - 30 minutes again depends on size of tins.
- Serve hot or cold.
Nutrition Facts : Calories 56.2, Fat 3.5, SaturatedFat 1.4, Cholesterol 99.3, Sodium 110.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 4.7
QUICHE PASTRY CUPS
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. -Denalee Standart, Rancho Mureta, California
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.
Nutrition Facts : Calories 229 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 313mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
VEGETABLE QUICHE CUPS -SBD-
These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too.
Provided by dale7793
Categories Savory Pies
Time 40m
Yield 12 quiche cups
Number Of Ingredients 7
Steps:
- Heat oven to 350F.
- Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
- Thaw and drain spinach, wring it out well by hand.
- Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
- Fill the foil cups with the mixture.
- Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
- Remove from cups to serve.
Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 17.8, Carbohydrate 1.5, Fiber 0.8, Sugar 0.4, Protein 0.9
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GRAB-AND-GO HIGH-PROTEIN VEGGIE EGG CUPS - HEALTHY …
From healthyseasonalrecipes.com
Reviews 14Calories 224 per servingCategory Breakfast
- Preheat oven to 350 degrees F. Generously coat a 12-cup muffin tin with cooking spray or brush with Ghee.
- Place veggies and water in a medium saucepan. Cover and set over high heat. Cook 4 minutes. Remove from heat and drain the vegetables in a sieve.
- Divide the vegetables evenly among the muffin tin wells. Top with cheddar cheese. Whisk eggs, mustard, paprika, salt and pepper in a large bowl. Pour egg mixture through a fine mesh sieve into a large measuring cup. Carefully pour over the vegetables and cheddar, dividing evenly among the cups.
- Transfer to the oven and bake until the eggs are puffed in the center, 18 to 22 minutes. Let cool at least 20 minutes before removing from the pan. Refrigerate up to 4 days. Reheat until steaming hot or enjoy cold.
CRUSTLESS QUICHE {EASY AND HEALTHY} – WELLPLATED.COM
From wellplated.com
4.7/5 (223)Total Time 50 minsCategory BreakfastCalories 231 per serving
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
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