Leftover Vegetable Quiche Cups
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 9
- eggs
- 1/3 cup
- 10% half & half cream
- 75 mL
- 1 1/2 tsp
- finely chopped fresh thyme
- 7 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 tsp
- pepper
- 1 mL
- 1 1/4 cups
- finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
- 300 mL
- 1/2 cup
- crumbled goat or feta cheese
- 125 mL
- 1/3 cup
- pesto or salsa (optional)
- 75 mL
Directions
Step 1
Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups.
Step 2
Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired.
Tip
Freeze baked and cooled quiches in re-sealable plastic bag for up to 3 weeks. Reheat from frozen in 375°F (190ºC) oven.
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/12 of the recipe
- Calories:
- 90
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 145 mg
- Protein:
- 6 g
- Sodium:
- 220 mg