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Mini Crust-less Quiches

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Mini Crust-less Quiches Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
100
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
13%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
250mg
10%
Total Carbohydrates
4g
1%
Dietary Fiber
1g
4%
Sugars
3g
Protein
9g
Calcium
135mg
15%

Number of servings: 6

Calories per serving: 100

Preparation time: 10 min

Total time: 30 min

Ingredients

4 medium eggs plus 2 egg whites

12 cup skim milk

1 TBS grated Parmesan cheese

10 asparagus spears, cut into 1-inch segments

6 oz grape tomatoes, sliced in half lengthwise

12 cup shredded part-skim mozzarella cheese

1 TBS shredded fresh basil

14 tsp salt

14 tsp pepper

Directions

1. Heat oven to 350 degrees F. Spray 12-cup muffin pan with non-stick cooking spray.

2. Disperse asparagus and tomatoes evenly among 12 muffin pan cups.

3. In bowl, whisk 4 eggs plus 2 egg whites with milk. Add shredded basil, Parmesan cheese, salt, and pepper. Whisk again to combine.

4. Pour egg mixture over vegetables in muffin pan until each cup is about 34 full. Top each with a sprinkle of shredded mozzarella cheese.

5. Cook for 20 minutes at 350 degrees, rotating pan once halfway through cooking.

6. Once puffed up and cooked through, remove from oven, carefully run knife around quiches, use a spoon to lift them out, and let them cool for 5 minutes on a cooling rack. Serve warm.

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