Vegetable Quiche Cups To Go

Vegetable Quiche Cups To Go

9
Caroline 0

"Easy quiches to take for a quick breakfast."
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Ingredients

35 m servings 69 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 se...

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 ...

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...

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 direct...

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 l...

Loved it. Just added a little bit of salt to it! My 2 year old girl called it "green thing" and she loves it too.

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 duri...

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.