Basil Veggie Mini Quiches
These Veggie Mini Quiches are fantastic for brunch or a quick and easy on-the-go-breakfast. Change up the fillings to suit your tastebuds.
Servings: 12 quiches
Calories: 48kcal
Ingredients
- 5 large eggs
- 3 large egg whites
- 1 cup skim (nonfat) milk
- ¼ cup finely chopped red bell pepper
- ¼ cup thinly sliced green onions
- 6 basil leaves thinly sliced
- ¼ cup grated sharp Cheddar cheese
- Pinch of salt
Instructions
- Preheat the oven to 325 degrees F. In a medium bowl, whisk together the eggs. Add the milk and whisk again.
- In a medium bowl, combine the red pepper, scallion, cheddar cheese, and basil.
- Spray a muffin tin well with cooking spray. Pour an even amount of the egg mixture into each muffin cup. They will be about ¾ full. Divide the veggie mixture evenly amongst the muffin cups. Sprinkle each with a little kosher salt.
- Put the filled muffin tin into the preheated oven and bake for about 25 minutes, or until the quiches are just starting to brown.
- Remove the muffin tray from the oven and cool on a rack for about 5 minutes. Place a cutting board over the muffin tin and flip upside down so that the quiches fall out onto the board. Serve immediately.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1mini quiche | Calories: 48kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 63mg | Fiber: 0.1g | Sugar: 1g