Vegetable Quiche Cups To Go Recipe - Allrecipes.com
Vegetable Quiche Cups To Go Recipe
  • READY IN 35 mins

Vegetable Quiche Cups To Go

Recipe by  

"Easy quiches to take for a quick breakfast."

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Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
  2. 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.
  3. Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note:
  • Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheeses may be used.
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Reviews More Reviews

Dec 02, 2013

I received this recipe years ago from a Weight Watchers leader. It's fantastic! You can adjust and play around with the ingredients as you like (I'm not a fan of spinach) You can also make them not-diet-friendly by adding sausage, bacon, ham, other cheeses - I like jalepeno in mine with onion and mexican blend shredded cheese. Plain old pepper and egg are good too. AND they can be frozen - so I grab a couple and head out the door to work, by the time I'm there a min or less in the microwave warms them up and I'm ready to have a healthy breakfast. LOVE this recipe! Thanks for sharing it!

 
Apr 04, 2013

This makes a great low-carb breakfast. I have made these many times in the past. You can make up a batch and store in the fridge for several days..just warm them up in the microwave for a few seconds and you have a quick breakfast. Sometimes I will add some diced ham to them and they can also be made with 3 large eggs instead of eggbeaters.

 

5 Ratings

Mar 30, 2013

I did not have egg substitute on hand, I used three extra large eggs instead. I also used regular sharp cheddar. This was okay--edible but bland. If I were to make it again, I would play around with the recipe a bit to make it more flavorful.

 
Jan 13, 2014

I love this recipe - easy, healthy and tasty. I make mine "greek salad style" - Along with the base of eggs and spinach, I use low fat feta cheese, add a tsp of dried oregano, red and green bell pepper and onion. They are tasty and easy - freeze well, and are great heated in the microwave on a slice of whole grain toast. One note: make sure you spray your cupcake pan well, or use foil muffin liners:)

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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