Vegetable Quiche Cups -SBD-

Vegetable Quiche Cups -SBD- created by Jonathan Melendez

These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Heat oven to 350F.
  • Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
  • Thaw and drain spinach, wring it out well by hand.
  • Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
  • Fill the foil cups with the mixture.
  • Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
  • Remove from cups to serve.
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RECIPE MADE WITH LOVE BY

@dale7793
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@dale7793
Contributor
"These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too."

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  1. Anonymous
    Freezing? Watery when defrosted?
  2. Maryann
    Light and simple to make. I used pancetta and zucchini when I want something richer. My go to recipe for quiche from now on, I like it's versatility and basic approach.
  3. sandypvictor
    Can this be made with whole eggs? If so, please indicate quantity for this recipe
  4. Linda D.
    I used whole real eggs, broccoli instead of spinach, and added cooked bacon and mushrooms. I also used far fewer veggies as my husband likes his eggs to look like eggs. I know there has been discussion about the recipe being good for vegetarians, but my way it is very good for people on Adkins or Keto diets.
  5. rkirkw05
    I've made these in the past when I was following SBD.....want to start up again. My questions are: Can you use "real" eggs (all or whites only) and how many for one recipe....and, I have fresh Spinach, not frozen....can this also be used in this recipe? Thanks!
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