Garden Veggie Crustless Quiche

30 min
24 quiches
$0.28/serving

Perfectly Balance Your Plate

Enjoy 2 mini quiche with 1 slice toast with 1 tsp butter and 1 sliced tomato.

Ingredients

12 large eggs

³⁄₄ cup milk

2 - 3 tbspGarden Veggie Dip Mix

Sea Salt (Grinder), optional

Black Pepper (Grinder), optional

1 cup grated cheese, your choice, divided

1 ¹⁄₂ cups finely diced mixed fresh or frozen vegetables

Preparation

Preheat oven to 375° F (190° C). Lightly oil Perfect Portion Muffin Pan with vegetable oil.
In a large bowl, whisk together eggs, milk, and dip mix, and season to taste.
Add veggies and stir to combine. Stir in half of the cheese.
Scoop the mixture evenly into the prepared Perfect Portion Muffin Pan, then sprinkle a small amount of reserved cheese over each.
Bake in the oven for 20–25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
Let cool before removing from the pan.

Nutritional Information

Per serving (2 quiches): Calories 110, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 210 mg, Sodium 140 mg, Carbohydrate 4 g (Fiber 1 g, Sugars 2 g), Protein 9 g.

Tips

Make a big batch and have your breakfast ready for the week. Freeze individual portions and reheat 2–3 min in the microwave.

Shop This Recipe

Garden Veggie Dip Mix

Sea Salt (Grinder)

Black Pepper (Grinder)