Crustless Mini-Quiche
"This is a recipe I have adapted from the South Beach Diet. You may use any roasted vegetables you like. Each mini is very low calorie, high in vegetables and fiber.....good for you. I love to freeze them and have them on hand for quick a breakfast."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
16-18 mini-quiches
- Serves:
- 4-5
ingredients
- 1 cup broccoli floret
- 1 cup cauliflower floret
- 1⁄2 green pepper, chopped
- 1⁄2 onion, chopped
- 1⁄2 cup carrot, chopped
- 1 -2 tablespoon olive oil
- salt and pepper
- 4 eggs
- 1⁄2 cup mozzarella cheese, shredded
- nonstick cooking spray
directions
- Toss veggies (broccoli, cauliflower, green pepper, onion, carrots) with Olive Oil. Add salt and pepper to taste. Spread on large baking sheet.
- Roast in oven at 425 degrees for 30-40 minutes, depending on your desired preference. Turning halfway through. (I like my veggies very tender, so I roast them 40 minutes.).
- In a bowl, mix eggs and cheese. After veggies roasted, mix them in with egg/cheese mixture. (May need to chop veggies up a little more to accommodate size of mini-muffin tin.
- Spray non-stick cooking spray into two mini muffin tins. Fill up muffin tin with mixture. (A couple of spoonfuls.).
- Bake at 350 degrees for about 18-20 minutes. Enjoy hot. Or freeze for later use.
- (When roasting veggies, feel free to use whatever veggies you like, whatever's in season, etc. Also, add whatever seasoning you like to veggies. I often add garlic powder or seasoning salt. Throw in a handful of fresh spinach when mixing veggies into eggs/cheese. Experiment with meats. I've thrown in a handful of leftover chopped sausage. It's up to you.).
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RECIPE SUBMITTED BY
I love Cooking Light magazine, Raechel Ray and any decorating or landscaping shows.
