Mini Confetti Quiches

>> Friday, February 27, 2015


Quiche crust in muffin cups


The Hungry Lovers home is very busy these days - Joe's working long hours to build his financial practice, and I'm working on a bunch of new photography and writing projects at night and on weekends. With him off to early appointments and late networking events, I decided to come up with a make-ahead healthy and hearty breakfast for him to eat on the run.

These mini quiches can be made with any combination of ingredients. To make a pretty confetti-colored quiche, I used egg whites and low-fat Swiss cheese,  then added broccoli, red pepper, fat-free ham, and green onions. I froze these in their cupcake papers so Joe can pop them in the microwave while he's packing his briefcase, and then take them on the road.

Ingredients

1 10" low fat frozen pastry crust (if you don't like frozen, you can make your own)
3 cups egg whites or egg substitute, or 12 eggs
1/4 cup broccoli florets, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup green onions, thinly sliced
1 slice low-fat ham, finely chopped
1/4 cup Swiss or provolone cheese, shredded
Salt and Pepper to taste
2 tsp basil, minced
1 tsp celery seed
1/8 tsp nutmeg

Directions

Preheat the oven to 375 degrees.

Place parchment baking cups into a 12-cup muffin pan. Lay the thawed pastry on a cutting board.  With a round cookie cutter or water glass, cut the pastry into 12 circles. Press one circle into the bottom and partway up the sides of each baking cup.


If using whole eggs, beat them together. Then add the rest of the ingredients to the eggs. I mixed these in a large glass measuring cup with a nice pouring spout, so I could easily pour the mixture into each paper cup. Fill them to nearly the top; leave a 1/4" space for the eggs to expand.


Mini quiches ready for baking


Bake for 15-20 minutes, until the eggs are fluffy and set, and a toothpick inserted in the center of the quiches comes out clean. Let cool.

These can be heated up in 45 seconds from the refrigerator, or about 1.5-2 minutes from the freezer.

Makes 12 mini quiches.

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