Muffin Pan Vegetable Quiche


  • 5 eggs
  • 3 egg whites
  • 8 ounces mushrooms, sliced
  • 1 cup fresh spinach
  • 1 cup 1% or skim milk
  • ¼ cup shredded cheese
  • ¼ cup sliced scallions (optional)


  • Position a rack in the center of the oven; preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray or line with foil baking cups.
  • Whisk eggs, egg whites, and milk in a medium bowl. Divide egg mixture evenly among the prepared muffin cups. Sprinkle the vegetables and cheese into each cup.
  • Bake until the tops are just beginning to brown, 25 minutes. Let cool for 5 minutes. Flip the quiches out of pan and let cool completely.
    Tip: Can use any preferred vegetable combination. Try red peppers, broccoli, or tomatoes.


Nutrition Information:
Serves: 12
Serving Size: 2 quiches
Using skim milk: Calories: 121; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 160 mg; Sodium: 189 mg; Potassium: 162 mg; Total Carbohydrate: 4g; Dietary Fiber: 1 g; Sugar: 3g; Protein: 14g.

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