- PAM® Original No-Stick Cooking Spray
- 6 saltine crackers, finely crushed
- 2 tablespoons grated Parmesan cheese
- 2 cups frozen broccoli florets
- 1/2 cup frozen whole kernel corn
- 3/4 cup shredded reduced fat Cheddar cheese
- 1 carton (16 oz each) Egg Beaters® Original
|Serving Size||4 servings (3 mini quiches each)|
- Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
- Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
- Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.
|Amount per Serving|
|% Daily Value*|
|Total fat||7 g||10%|
|Saturated fat||4 g||18%|
|Dietary fiber||2 g||6%|
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One of our friends has celiac disease, so I substituted one ounce of crushed Rice Chex for the cracker crumbs. As others did, I added spices and other veggies to this - diced red bell peppers made a pretty combination. Excellent dish.
I have NEVER made a Quiche before (age 74). This was the easiest and best tasting I've ever had and I made it myself. Didn't catch the serving size of 3 and ate 4. The greatest!
Good basic recipe. I added finely minced onion. Bekat ... by definition quiche is custardy ... cut out the milk and you have scrambled eggs in a pie crust. Or in the case of this recipe, individual frittatas.
The secret to puffy quiches is room temperature eggs. Found this out by accident. Breakfast guests called with news that they were delayed an hour just as I was putting my "egg casserole" in the oven. I delayed baking it for about 45 min and left it sitting on the counter. When it came out of the oven, it did not lose it's height as it normally does. The only thing different was the time it spent waiting to be baked.
The picture won me over, so off I went to the kitchen to make my own version. I crushed some cheese-flavored crackers, added about 1/2 T of butter and pressed the mixture into the bottom of 6 muffin tin sections. I mixed in a bowl 2 eggs, about a T of almond milk, a dash of salt and black pepper, a few generous shakes of Parmesan, and some chopped mushrooms and green onions. I spooned this mixture by tablespoons into the muffin tin, and it really didn't look like much at all. But I'm used to making an entire quiche in a pie pan with 3 eggs, so I knew it was enough. I sprinkled grated cheese on top and popped them into the 350 degree oven for 22 minutes. After 12 minutes they had puffed up to fill the tin sections; unfortunately they deflated a bit after cooling. I'll experiment with less butter, less milk, maybe no milk. They were delicious. Enough for 2 people, 1 egg apiece.
Good base recipe but needs a good bit of additional seasoning. I added a good bit of pepper & some Kosher salt to a few, garlic powder to a couple, onion powder in others & dill/basil in two. All turned out better than just base recipe so it really just depends on what you feel like. I did increase the veggies & cut down on the cheese to eliminate a few calories so that probably changed the base recipe flavor a bit. I do recommend defrosting the corn, or any other frozen veggie you're using, first. To Sunny: A 1/4 cup of egg sub.=1 large egg so a 16oz carton would be about 8 eggs. Fyi, you really add a good bit of calories, fat & cholesterol into the recipe by using whole eggs though.