Crustless Veggie Mini Quiches
15Prep Time Minutes
35Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||8 g||38%|
|Dietary Fiber||2 g||6%|
|Vitamin C||15 mg||25%|
|Vitamin A||943 iu||19%|
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 eggs 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. Serve with salsa, if desired.
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.
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