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
VEGETABLE QUICHE
Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this.
Provided by DarkAngel
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
- Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
- Bake in preheated oven until lightly browned, about 35 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 16.2 g, Cholesterol 86.2 mg, Fat 14.9 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 5.1 g, Sodium 712.6 mg, Sugar 2.5 g
VEGETABLE QUICHE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Mix the eggs and milk together with a whisk. Combine with the ingredients from of the Summer Green Pea Salad. Pour into ready-made crust. Sprinkle grated cheese on top of the mixture. Bake in a preheated 375 degree oven for 25 minutes.;
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.
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
VEGETABLE QUICHE CUPS TO GO
South Beach Diet phase 1. I've seen many variations, however this recipe is verbatim from the book. Quiche cups can be frozen and reheated in the microwave. Any combination of vegetables and reduced fat cheeses may be used.
Provided by WendyMaq
Categories Breakfast
Time 20m
Yield 12 quiches to go, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
- Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
- Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
- Divide evenly among muffin cups.
- Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
VEGETABLE QUICHE
Just a basic recipe, you can change just about anything except the milk and eggs. Whatever cheese you like, bacon is also good to add.
Provided by Kevin Young
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start preheating oven to 375. While that is happening --
- Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
- While vegetables are cooking, toss cheese and flour together.
- Combine eggs, milk and seasoning and mix together.
- Add cheese and vegetables to egg mixture and mix well.
- Pour into greased pie dish and bake at 375 degrees for 45 minutes.
- Let stand 30-45 minutes before serving.
- Serve with orange slices and toast.
MINI QUICHES
Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Provided by Lulu Grimes
Categories Afternoon tea, Buffet, Lunch, Snack
Time 1h20m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
- Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
- Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.
Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
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