Do you ever find yourself browsing through the refrigerator looking for a quick snack or lunch ? These Marvelous Mini quiches are the perfect answer. They can be made in advance, will last for 4 days, or can be frozen for weeks and popped out as needed.
They are fast and easy to make and can be made low calorie with Egg Beaters and fat free cheeses and milk, or low carb with eggs, cream or milk, full fat cheese; your choice depending on the diet (or not) that you are following this week! (Am I right? a different diet each week?)
In addition, all kinds of add-ins can be added to the basic quiche recipe. I make them with low fat cheese, 0 % fat Greek yogurt, olives, spinach, etc. and egg whites.
Any vegetable- broccoli, spinach, artichokes, tomatoes, olives, etc. can be added. They are high in protein and tasty.
Why I am making mini quiches!
The past month I have been having a wonderful time experimenting with tasty recipes for gluten free muffins, gluten free cookies, and pumpkin and winter squash recipes to use for my blog. I can honesty say we have been enjoying the pumpkin muffins, the sweet potato fries, the oatmeal raisin cookies and a lot of versions of butternut squash, but I am not enjoying the 6 pounds I've gained!
I guess no matter how healthy complex carbohydrates are with all their fiber and vitamins, they seem to be a little fattening. The winter squashes, sweet potato, the cookies, the bean soups, the pumpkin muffins, did me in.
I was shocking when I stepped on the scale. I realize that for me, its time to get back to my lower carb meals. So, regardless of the beautiful fall produce, regardless of the cool crisp weather that begs for some hearty heavy soups, I am going to focus on lower carb eating at least for this week.
I rely on mini quiches for a quick breakfast or on the go snack. These little quiches are very versatile. Add in asparagus, cheese, red peppers, mushrooms, or any kind of low carb add-ins.
Recipe:
1 and 1/4 cups Egg beaters or egg whites or 6 eggs
1 cup fat free milk ( or rice milk, coconut milk, almond milk,)
1/2 cup fat free cheddar shredded cheese
1/2 cup fat free mozzarella shredded cheese
1/2 cup of scallions, sliced fine
1/4 cup pitted Calamata olives, sliced
Add- in Variations: Put in or take out
Sauteed Spinach and Cheddar
Sauteed Spinach and cottage cheese ( 1/2 cup)
Sauteed mushrooms and onions
Cooked Artichokes, chopped ( Trader Joe's sells them in frozen bags. Simply saute for about 5-10 minutes)
Sauteed red onions
Capers
Asparagus with or without cheese
Cottage cheese ( 1/2 cup) and cinnamon
Directions:
Preheat oven to 350 degrees
Beat eggs and milk with a fork. Add remainder of ingredients and mix until smooth. Spoon into greased muffin tins and bake at 350 for about 20-25 minutes. These freeze well and can stay in the freezer heat up for a snack.
Make my recipe or use one of the variations
To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas that I pin each day, follow me on Pinterest Gluten Free A-Z and Twitter .
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| Mini Quiches On A Slice of Tomato |
In addition, all kinds of add-ins can be added to the basic quiche recipe. I make them with low fat cheese, 0 % fat Greek yogurt, olives, spinach, etc. and egg whites.
Any vegetable- broccoli, spinach, artichokes, tomatoes, olives, etc. can be added. They are high in protein and tasty.
Why I am making mini quiches!
The past month I have been having a wonderful time experimenting with tasty recipes for gluten free muffins, gluten free cookies, and pumpkin and winter squash recipes to use for my blog. I can honesty say we have been enjoying the pumpkin muffins, the sweet potato fries, the oatmeal raisin cookies and a lot of versions of butternut squash, but I am not enjoying the 6 pounds I've gained!
I guess no matter how healthy complex carbohydrates are with all their fiber and vitamins, they seem to be a little fattening. The winter squashes, sweet potato, the cookies, the bean soups, the pumpkin muffins, did me in.
I was shocking when I stepped on the scale. I realize that for me, its time to get back to my lower carb meals. So, regardless of the beautiful fall produce, regardless of the cool crisp weather that begs for some hearty heavy soups, I am going to focus on lower carb eating at least for this week.
I rely on mini quiches for a quick breakfast or on the go snack. These little quiches are very versatile. Add in asparagus, cheese, red peppers, mushrooms, or any kind of low carb add-ins.
Recipe:
1 and 1/4 cups Egg beaters or egg whites or 6 eggs
1 cup fat free milk ( or rice milk, coconut milk, almond milk,)
1/2 cup fat free cheddar shredded cheese
1/2 cup fat free mozzarella shredded cheese
1/2 cup of scallions, sliced fine
1/4 cup pitted Calamata olives, sliced
Add- in Variations: Put in or take out
Sauteed Spinach and Cheddar
Sauteed Spinach and cottage cheese ( 1/2 cup)
Sauteed mushrooms and onions
Cooked Artichokes, chopped ( Trader Joe's sells them in frozen bags. Simply saute for about 5-10 minutes)
Sauteed red onions
Capers
Asparagus with or without cheese
Cottage cheese ( 1/2 cup) and cinnamon
Directions:
Preheat oven to 350 degrees
Beat eggs and milk with a fork. Add remainder of ingredients and mix until smooth. Spoon into greased muffin tins and bake at 350 for about 20-25 minutes. These freeze well and can stay in the freezer heat up for a snack.
Make my recipe or use one of the variations
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| Mix eggs, milk, cheeses, scallions, and olives |
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Spray muffin tin with olive oil spray and fill tins with batter These golden little quiches come out light and fluffy  |
