Healthy Mini Vegetable Quiches Recipes

Steps:

• Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
• Add leeks, peppers and garlic and saute for another 5-7min.
• Add salt and pepper to taste.
• Turn off heat and put aside to semi-cool.
• Beat together eggs, milk, paprika, and hot sauce.
• Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
• Then add the vegetable mixture to each one and top with Parmesan cheese.
• Bake at 350 for approx 25min until golden brown.
• Eat immediately or cool on cooling rack and store in the fridge.
• To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.