Crustless Asparagus & Pepper Mini Quiche

You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 12 Servings
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- Serving size
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1 mini quiche
Ingredients
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nonstick cooking spray
- 1
- 1
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olive oil
- 1 tbsp
- 1 tbsp
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asparagus (trimmed and diced)
- 1 bunch
- 1 bunch
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small onion (diced)
- 1
- 1
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red or yellow bell pepper (seeded and diced)
- 1
- 1
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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eggs
- 2
- 2
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egg whites
- 6
- 6
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skim milk
- 1/3 cup
- 1/3 cup
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Laughing Cow Light Original Cheese Wedges (halved)
- 6 wedges
- 6 wedges
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Directions
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Preheat oven to 375 degrees.
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Spray a muffin pan with cooking spray.
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Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
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In a medium bowl, whisk together eggs, egg whites and milk.
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Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be 1/2 to 3/4 full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
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Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
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Bake for 20 minutes. Serve immediately.
Reviews
Write a Review-
For this recipe I used frozen pepper and onion mix and frozen asparagus pieces popped them in the fridge to thaw the night before and gave them a quick chop run through my mini food processor, it really cut down on time!
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These were ok. I had to doubke the liquid To fill my muffin tins. They might have been a bit larger than contemplated by recipe. I also had to cook them longer. The chopping of the veggies took time. I added garlic and some herbs to the veggies. I thought it was too much work. I would just as soon have scrambled eggs with some veggies.