Vegetable Quiche Cups
photo by Nimz_
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
18 muffins
ingredients
- 1⁄2 diced green bell pepper
- 1⁄2 diced red bell pepper
- 1 small diced onion
- 1⁄2 cup diced ham
- 1⁄4 cup diced mushroom
- 2 small tomatoes, diced
- 1⁄2 cup shredded sharp cheddar cheese
- 8 eggs, whipped
- salt and pepper
directions
- Preheat oven 350 degrees.
- Spray muffin tins with cooking oil.
- Saute first 6 ingredients.
- Add shredded cheese to eggs until blended.
- Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
- Pour egg and cheese mixture over each tin almost to top.
- Bake 20 - 30 minutes again depends on size of tins.
- Serve hot or cold.
Reviews
-
Made this on a whim as I had eggs, a red pepper and some mushrooms to use. I substituted egg whites for the eggs (as I didn't have whole eggs in the house), used a low fat cheddar cheese mixture and substituted Canadian bacon. I followed the advice of Bobbie by spooning in the meat, veggie mixture and cheese to each individual muffin tin to ensure even distribution. I love the individual serving sizes and the flavor was perfect. I will make these again!
-
Wonderful. I added a couple extra eggs and probably went a little heavy on the cheese. If you are a "quiche" lover, you will definitely enjoy these. I also did not add the cheese to the eggs -- but placed it separately into the muffin cups. I wanted to make sure that it was somewhat equally divided. This recipe is fun to serve.
see 2 more reviews
Tweaks
-
Made this on a whim as I had eggs, a red pepper and some mushrooms to use. I substituted egg whites for the eggs (as I didn't have whole eggs in the house), used a low fat cheddar cheese mixture and substituted Canadian bacon. I followed the advice of Bobbie by spooning in the meat, veggie mixture and cheese to each individual muffin tin to ensure even distribution. I love the individual serving sizes and the flavor was perfect. I will make these again!
RECIPE SUBMITTED BY
I currently live in Inverness, Fl USA came from MA USA
I was born and raised in Massachusetts. Went into Womans Army and was a cook in Anniston Alabama, from there went to California where I worked as a secretary, got married had 2 wonderful sons. Husband was a southerner and he taught a lot of southern dishes.
My grandmother taught me a few Portugese dishes, so i have a little variety.
Owned 3 small home based businesses plus a clothing consignment and a Traveling Gift Shop
For fun? I like to sing Karaoke, Crafts of all kinds (till my stroke)
Favorite cookbook? I like them all
My passions? My two grown sons and granddaughter (they are the best that has happened to me)FUND-RAISING OF ALL TYPES
PET PEEVES: RUDE PEOPLE - to me there is NO excuse for rudeness or being mean
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