37 Reviews

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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HocoRuco February 14, 2011

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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JMUPatrick April 18, 2010

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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Grandmakristin March 13, 2009

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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5hungrykids June 10, 2010

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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LuvGreen April 02, 2010

I found these while on the SB diet. I echo others in that it is important to fill the muffin cup up all the way as there will be some shrinkage as they cool. I have added a jalapeno pepper diced up to spice up the mixture, as well as pork sasuage. Have used a variety of cheeses and they always come out good. I make (6) at a time and have (2) at a time for breakfast and keep the others in the fridge. Makes a great lunch with a small side salad.

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r_mckinney November 12, 2012

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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Chelsea Marie April 23, 2011

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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Lori in NC February 04, 2011

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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socholy October 14, 2010

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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Nsremom January 09, 2010
Vegetable Quiche Cups -SBD-