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    You are in: Home / Recipes / Vegetable Quiche Cups to Go Recipe
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    Vegetable Quiche Cups to Go

    Vegetable Quiche Cups to Go. Photo by *Pixie*

    1/1 Photo of Vegetable Quiche Cups to Go

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    WendyMaq's Note:

    South Beach Diet phase 1. I've seen many variations, however this recipe is verbatim from the book. Quiche cups can be frozen and reheated in the microwave. Any combination of vegetables and reduced fat cheeses may be used.

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    Ingredients:

    Serves: 6

    Yield:

    quiches ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
    3. 3
      Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
    4. 4
      Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
    5. 5
      Divide evenly among muffin cups.
    6. 6
      Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.

    Ratings & Reviews:

    • on January 02, 2010

      55

      Delicious, especially served fresh and hot. Like a mini spinach quiche minus the bad stuff! This is one of my favourite South Beach diet recipes, it makes going back to phase 1 a little easier. I halved the recipe for the two of us and used fresh spinach and green onions since that is what I had on hand. Thanks for posting this, it's a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2009

      55

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    Nutritional Facts for Vegetable Quiche Cups to Go

    Serving Size: 1 (106 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.6
     
    Calories from Fat 23
    31%
    Total Fat 2.5 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.7 mg
    1%
    Sodium 191.9 mg
    7%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.1 g
    4%
    Protein 9.7 g
    19%

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