Vegetable Quiche Cups to Go

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This recipe makes 6 servings
Recipe Nutrition Info Comments 0
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This crustless quiche recipe can be used as a base for any combination of vegetables and reduced-fat cheese. If you don't have a muffin pan, follow the variation below. Once prepared, the quiches can be frozen individually and reheated in the microwave.


  • 12 spray(s) cooking spray
    to coat muffin pan
  • 1 package(s) spinach, frozen chopped
    (10 ounces)
  • 3/4 cup(s) cheese, cheddar, sharp, reduced-fat, shredded
    or Jack cheese
  • 3/4 cup(s) egg substitute
  • 1/4 cup(s) pepper(s), green, bell
    finely diced
  • 1/4 cup(s) onion(s)
    finely diced
  • 3 drop(s) red pepper sauce


  • 1

    Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray.

  • 2

    Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid.

  • 3

    In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

  • 4

    Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean.

  • Makes 12, 2 per serving.

Breakfast Quiche to Go: If you don't have a muffin pan, pour the mixture into an 8- by 8-inch glass baking dish or a 9-inch glass pie plate. Bake at 350°F for 20 to 25 minutes, or until tester comes out clean. Cut into 6 pieces.

Nutritional Information Amount Per Serving
  • Calories77
  • Total Fat3g
  • Saturated Fat2g
  • Sodium160mg
  • Carbohydrates3g
  • Dietary Fiber2g
  • Protein9g
  • Cholesterol10mg
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