Vegetable Quiche Cups To Go Recipe -
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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.

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.

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:)

Apr 23, 2015

Vegetable Quiche Cups To-Go Haiku: "Fun and convenient. Just didn't taste like that much. Needed seasoning." Other than swapping egg substitute for 3 larger eggs, I followed the recipe as directed, and found myself adding considerable amounts of salt, pepper and hot sauce when it came time to eat one. I do love having frozen mini crustless quiche bites for a quick breakfast, but I also want them to be tasty, so if I made this recipe again, I'd tweak around w/ more spices, as well as maybe sauteeing the onion and bell pepper 1st rather than mixing them raw and crunchy into the eggs.

Nov 26, 2014

I made these in mini muffin pans for a relative to freeze for easy, healthy breakfast after having her first child. I used red peppers, spinach, and carrots (shredded in food processor) and no liners. She loved them and requested again next time we visited.

Mar 22, 2015

Very good! I used fresh spinach (blanched) and a red bell pepper, otherwise stuck to the recipe. These are perfect to make ahead, cool and store in the frig for a quick on-the-run breakfast during the work week. Thanks!

Aug 10, 2014

This recipe is from the South Beach cookbook from many years ago. It's a great go-to breakfast. It's easy to make, freezes well, and is very satisfying.


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  • 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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