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