Egg Beaters Crustless Mini Vegi Quiches Recipes

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray (with Pam) muffin tin (for minis) or 9 inch pie pan (for large pie).
• 2. Heat large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in minced garlic, add spinach and continue cooking until excess moisture has evaporated. Drain any liquid when done.
• 3. In a large bowl, combine egg beaters, cheese, and pepper. Add spinach mixture and stir to blend. Scoop into prepared tins or pie pan. If using muffins tins, fill tins to tops - should make no more than 12 per recipe.
• 4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

Steps:

• Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. COOK'S TIPS: Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.