Crustless Mini Vegetable Quiche
Servings 10 mini quiche
Calories 178kcal
Ingredients
- 8 large eggs
- ½ cup heavy cream
- 2 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground mustard
- dash of nutmeg
- 2 tablespoon butter or light butter
- 3 medium green onion thinly sliced
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ¼ cup diced mushrooms
- 1 cup shredded Colby Jack cheese or your favorite
Instructions
- Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
- Whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard and a dash of nutmeg.
- In a medium skillet cook the onion, diced bell peppers, and mushrooms in 2 tablespoon of butter until softened and browned. Around 3-5 minutes.
- Divide the cooked vegetables between the muffin cups. Sprinkle with ½ of the shredded Colby-Jack cheese.
- Fill the muffin cups ⅔ full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
- Bake for 18-20 minutes until puffy, golden and set when gently shaken. The eggs will deflate slightly when removing from the oven.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 2g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 294mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 1mg