Miniature Quiches
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sweet red bell peppers
or green, chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | large |
eggs
beaten |
|
| 2 | each |
egg whites
beaten |
*
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sweet red bell peppers
or green, chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 2 | large |
eggs
beaten |
|
| 2 | each |
egg whites
beaten |
*
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Oven at 425℉ (220℃).
Sauté bell pepper and scallions until tender in skillet (preheated to hot).
Beat ALL eggs slightly.
Stir in sautéed veggies with eggs and then all remaining ingredients.
Spoon 1 tablespoon of mix into muffin tins (small ones - ¾ x 1 inch cups).
Bake until centers are set - about 8 to 10 minutes.
Allow to cool a minute and then remove from tin.
(They may need a bit of persuasion with a knife around the edges.)
Serve hot or warm.
Makes around 20 little quiches (a bite full).
