These crustless quiches are a tasty alternative to the standard cheese omelet. There’s a little more preparation involved, but they’re baked all at once in the oven as opposed to being fried individually in the frying pan.
Carb-Free Mini Vegetable Quiche
Recipe By Esther Ottensoser
- Cooking and Prep: 1 h
- Serves: 12
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Quiche
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Place the eggs in a medium-sized bowl and beat well. Add cheese, salt, and pepper.
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Heat oil in a frying pan over medium flame. Sauté onions in oil until golden brown. For broccoli quiche, add onions and broccoli to egg mixture and mix well. For red pepper or mushroom quiche, add red peppers or mushrooms to the frying pan with the onions and sauté another five minutes. Combine vegetables with egg mixture.
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Pour mixture into greased muffin tins, filling three quarters of the way. Bake for 30 minutes, until golden and puffy.
Variation:
For variations, two red peppers, diced, or half a pound (225 grams) fresh or 8 ounces (225 grams) canned mushrooms can be used instead of the broccoli.
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This is not quiche
This is not quiche,it's scrambled with cheese and vegetables in a shape of a cupcake!!!! -
Replies:
I think you can freeze them, but they might be a little watery when defrosted so I would heat up straight from the freezer. -
Replies:
I don't see why you can't halve it!
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Replies:
Yes - I am lactose intolerant so I have been using the relatively new dairy-free cheese substitutes made from tofu or casein. For example, brands such as Tofutti or Daiya - either slices or shredded versions of cheddar, mozzarella and others. They are delicious and work very well!! -
Replies:
Crusts get burned, so be sure to cover the edges for the end of the baking. Start with 30 minutes and then see if it needs more. Most ready made pie crusts don't need longer than that..
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This is not quiche
This is not quiche,it's scrambled with cheese and vegetables in a shape of a cupcake!!!!
Please
Log in to ask a question Write your question here
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Replies:
I think you can freeze them, but they might be a little watery when defrosted so I would heat up straight from the freezer.
-
Replies:
I don't see why you can't halve it!
-
Replies:
Yes - I am lactose intolerant so I have been using the relatively new dairy-free cheese substitutes made from tofu or casein. For example, brands such as Tofutti or Daiya - either slices or shredded versions of cheddar, mozzarella and others. They are delicious and work very well!!
-
Replies:
Crusts get burned, so be sure to cover the edges for the end of the baking. Start with 30 minutes and then see if it needs more. Most ready made pie crusts don't need longer than that..
