Mini Vegetable Crustless Quiche

This recipe courtesy of Silk.

Dannon

See Silk soymilk website for more information

Mini Vegetable Crustless Quiche on a plate

Mini Vegetable Crustless Quiche

No ratings yet
Delicious mini quiches filled with a garden of vegetables.
Print Recipe Pin Recipe
Cook Time 50 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1½ cups finely chopped assorted vegetables such as a combo of any of the following: summer squash broccoli, grated cooked potato, red bell pepper, and zucchini
  • 1 cup fresh arugula
  • 5 large eggs
  • 2 tbsp soymilk
  • ½ cup grated cheddar cheese
  • ½ tsp Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350° F and lightly oil 6-cup muffin tin.
  2. Distribute vegetables evenly in muffin tin.
  3. In medium bowl, add eggs, soymilk, cheddar, and Italian seasoning. Whisk ingredients until blended.
  4. Top vegetables with egg mixture filling until about ¾ full. (Don't fill to very top as mixture does expand a bit)
  5. Place in oven and bake for about 25-30 minutes or until eggs are set and cooked through.
  6. Let cool for about 10 minutes.
  7. Run a butter knife around the quiche to loosen

Tried this recipe?

Let us know how it was!