Healthy Mini Vegetable Quiches

These low-fat, low-cal, high protein and high fiber vegetable quiches are the perfect way to start your day. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How To" video on making these!

• Ready In: 35 mins
• Serves: 12
• Yields: 12 mini quiches

Ingredients

• 8  ounces baby portabella mushrooms
• 1  medium leek
• 1⁄2 medium  red pepper
• 1⁄2 medium green pepper
• 3  garlic cloves
•  salt
•  pepper
• 3  eggs
• 7  egg whites
• 1  cup 1% low-fat milk
• 1  teaspoon paprika
• 1⁄2 teaspoon  hot sauce
• 1⁄4 cup parmesan cheese

Directions

1. Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
2. Add leeks, peppers and garlic and saute for another 5-7min.
3. Add salt and pepper to taste.
4. Turn off heat and put aside to semi-cool.
5. Beat together eggs, milk, paprika, and hot sauce.
6. Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
7. Then add the vegetable mixture to each one and top with Parmesan cheese.
8. Bake at 350 for approx 25min until golden brown.
9. Eat immediately or cool on cooling rack and store in the fridge.
10. To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.