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Vegetable Quiche Cups to Go

Reviewed: Dec. 29, 2009
I make these every week and have modified each time. My favorite way is with broccoli instead of spinich and adding red pepper and chopped canadian bacon. Also, I add reduced fat shredded mozzarella cheese. Recently I added a spoonful of crumbled goat cheese to each muffin cup once the mixture was poured in. Delish! I make enough for the week and refridgerate them in a ziplock. Each morning I put a couple in the toaster oven for 5 minutes and they are perfect, and not soggy. They were soggy in the microwave.
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