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Vegetable Quiche Cups to Go Recipe


"These savory breakfast treats are great when you're on the go."
Original recipe yield: 6 servings.
Servings:
6

Vegetable Quiche Cups to Go INGREDIENTS:

  • 1 (10 ounce) package frozen chopped spinach
  • 3/4 cup liquid egg substitute
  • 3/4 cup shredded reduced-fat cheese
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 3 drops hot-pepper sauce (optional)

Vegetable Quiche Cups to Go DIRECTIONS:

  1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
  2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
  3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.


Notes:

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.

This recipe is optimal for Phase 1 of the South Beach Diet.

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