Tomato-Parmesan Mini Quiches
These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.
Servings: 6 peopl
Calories: 100kcal
Ingredients
- 1 cup Cherry tomatoes Halved
- 1/2 cup Grated Parmesan cheese Freshly grated for best flavor
- 4 large Eggs Beaten
- 1/2 cup Milk Any kind; whole or low-fat
- 1/2 teaspoon Salt Adjust to taste
- 1/4 teaspoon Black pepper Freshly ground
- 1/4 teaspoon Dried Basil Or fresh basil, chopped
- 1/4 teaspoon Garlic powder Optional for added flavor
- 1/4 cup Chopped spinach Fresh or frozen, thawed and drained
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, basil, and garlic powder.
- Stir in the chopped spinach, halved cherry tomatoes, and Parmesan cheese.
- Grease a muffin tin or line it with muffin liners.
- Pour the egg mixture evenly into each muffin cup, filling about 2/3 full.
- Bake for 20 minutes, or until the quiches are set and lightly golden.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
Tip: Look for a lower-sodium ham that has 450 mg sodium or less per 2 ounce serving.
Nutrition
Serving: 40g | Calories: 100kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg