Vegetable Quiche Cups -SBD-

I can't believe I haven't rated this yet! I've made this probably a dozen times because my family loves them so much. They're really great and lend themselves quite easily to modifications. I always include the frozen spinach but have also used caramelized onions, chopped mushrooms, Parmesan cheese and goat cheese. Even when I feel like I am way overdoing the cheese and other less healthy (compared to veggies) items, the calorie count still only comes out to about 70 or so which is awesome.

We ate these stuffed inside of freshly baked popovers last weekend and they were a fantastic 150 calorie breakfast.

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One thing I will say about this recipe is to be sure and fill the muffin cups completely full. These quiches don't rise like a muffin or cupcake would. I only filled the cups half full and ended up with little quiche silver dollar pancakes. Still tasty though!

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As written, it's an OK recipe. Here are my "modifications." First, I use an entire 15 oz container of Egg Beaters, saute the onions and peppers until softened and put in an 8x8 baking pan sprayed with nonstick spray. Instead of shredded cheddar cheese I put swiss cheese slices to cover the top and top with cracked black pepper. Bake at 350 degrees for approximately 20-30 minutes or until "egg" mixture is set. Cut into 6 slices. The amount of extra egg substitute is minimal extra calories and makes them sooooo much yummier. In the morning I nuke them in the microwave and put them on a whole wheat english muffin with a slice of tomato.

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Loved this as a make ahead, grab and go breakfast. I frozen chopped broccoli, thawed, instead of the spinach, and 1 full cup of egg substitute instead of 3/4. Also sauteed the peppers and onions until softened. I did get 12 small muffins. They are better fresh out of the oven, but were also very good reheated from frozen for 1 minute in the microwave. Thanks for posting!

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South Beach or not, I like these!. Keep them in the freezer, nuke for 1 1/2 minutes and voila! SB breakfast!

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These were good; though I thought they were missing something. I only got 6 regular size muffins out of mine, so I'm not sure how others got 12. I did use monterey jack cheese because I love it with egg dishes. If I were to make this again, I would definitely double the recipe.

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I love these! I made a smaller batch (4 quiche cups) using 1 egg and 3 whites, orange peppers, spinach, reduced fat shredded mexican cheese, garlic and onion powder, and Frank's redhot. 350 for 15 min in nonstick muffin pan sprayed with PAM. Perfect!

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I really liked these. They were better warm, and I added a little extra egg white in each cup 'after' I had portioned them out. the tabasco was PERFECT in this, don't omit.

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These were good, but could use a little tweaking. I added some cooked ground pork sausage, which gave a better flavor but it still needed more seasoning of some kind. I froze the majority of them, and they become pretty watery once reheated. Good for a quick easy breakfast, though. Definitely make again, just with some changes.

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I love these.. I am not a spinach person so i ditch it and add a can (drained) of asparagus. I put it all in my food processor and pulse a few times and voila! put in the muffin tin and into the oven. I keep them in the freezer and microwave when i want one. these are great.

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Great recipe, I've been making these for about 6 months now, sometimes I change things up a biy by adding roasted peppers and grated parmesean or locatelli instead of the peppers and cheddar... also good with some cubed smoked turkey or low fat ham in it. Thank you dale! for posting this

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Though it was fully cooked, these somehow tasted like raw onion. I really did not like the flavor. It might have been better if I sauteed the onions and peppers first, until carmelized. It was easy to bring together, but we ended up throwing out the whole batch as inedible. The only modification I made to the recipe was to use 3 real eggs rather than 3/4 cup egg substitute.

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These are just alright. Very blah. I'm not on SBD, so that could be why.

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i followed the recipe, using 3 eggs and mozzarella, used all onion instead of some peppers, and added some salt but i definitely think i needed more. i think it needs flavor, it was too bland for me. maybe herb seasoning of some sort? and definitely a sharper cheese. they only made 8 muffin cups, however i baked them in a sprayed silicone cupcake pan so they didn't stick. i'm not on the south beach diet so next time, i might add some potatoes and mushrooms.

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Absolutely delicious! I used fresh spinach, green peppers, and soy pepper jack cheese (cause that's all I had). Next time, I will probably use mushrooms instead of onions, just to switch things up a bit. The outside of the muffin cups stuck to the muffin tin, so I'll probably use nonstick spray in them next time. But, getting right down to it, I WILL make it again and thank you for offering up such a yummy, healthy lunch!

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I made these as a breakfast for the Body-for-Life program. I added diced lean ham, and green onions, and used fat free cheese. Served warm on top of dry toast. Delicious!

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I also did not get but 11 cups filled. But they still turned out great.

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these were good i didnt get 12 though and the 10 i got were small. i thought there was too much spinich and next time will use more egg, less spinich. also next time i will microwave my peppers and onion a minute or so to cook them a little since they were still rawish. its hard to tell how much salt to put in when you cant taste the uncooked product, i may have needed more.. i used a mixture of cheddar and some italian cheese chunks that were really good with the spinich and i added a bunch of fresh chopped herbs from my garden. the versitality of these is unlimitied and i am excited to try them again with new ideas.. this is a great way to make eggs more portable! i found that these are not good frozen and reheated as they turn a bit watery. they are much better the first day. i ended up throwing a lot away because i thought you could freeze them.

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Made the South Beach Diet much easier to follow (and I'm a carb addict through and through). A fantastic breakfast recipe, but I found myself snacking on them at any time during the day, especially during the first two weeks when food was constantly on my mind.

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