Quiche In Muffin Tins: CORE

[WWCarol]

SAF2004 posted this on WW's board; I haven't tried it yet, but it looks like a great portable breakfast! (I'll put it in the Core Recipe area, also~)

I make a core "quiche" in muffin tins - it actually freezes well, too, and is easy to pop into a microwave and reheat. Good at room temp as well, if you don't have a micro.

I don't have measurements, but what I do is:
1. Spray muffin tins with nonstick spray.
2. Put a thin layer of FF shredded cheese in the bottom of each tin.
3. Stir fry up diced onion, fresh spinach, & canadian bacon or whatever else you want your quiche to have in it.
4. When filling is cooked through, put a spoonful on top of the cheese.
5. Put another cheese layer up to the top of the muffin tin (This one I usually make a combo of ff and soy - the soy melts better, so doesn't make as good of a bottom layer as the fF does, but is a good top layer). Don't pack it too much, though - just sprinkle on top.
6. Scramble egg or use egg beaters and pour over quiches. Don't fill the tins - just make an egg layer up to approx. 3/4 of the tin. I find that 1 egg is usually enough for 2 muffins.
7. Bake at 350 for approx. 30 minutes, or until egg is set.
Take out from oven and let sit for approx. 5-10 minutes. Enjoy hot or allow to cool.

If anyone tries this, let us know how you like it! :) :bcbsalute

[DreamWalker]

This is a recipe that I use, it is similar and you can make quite a batch of it ahead (and all in one bowl). I make them all the time and they are great. I just keep them in the freezer in a large zip-lock bag.

Low-Fat Vegie Quiche Cups (crustless)

16 oz carton of Egg Beaters (1 ½ cups)

2 Large eggs (adds density, optional)

2 10oz packages of frozen chopped spinach (thaw and squeeze out water)

1 small green pepper diced fine

½ onion diced fine

1 ½ cups Fat Free Cheese

7-8 drops of Tabasco Sauce

1 tsp of Lawrey’s Garlic Salt

2/3 cup diced hickory smoked turkey breast (not sure about turkey, can use canadian bacon for core)

Butter flavor Pam Spray



Beat Egg Beaters and eggs, and add rest of ingredients. Spoon fully into a 12 non-stick muffin tin (sprayed with butter flavor Pam). Bake at 350 degrees until done (20-30 minutes). These can be made ahead and frozen. This recipe yields 12-14 muffin size crustless quiches.

[WWCarol]

Lauren~ Your's look REALLY good...and probably easier, too~ :) :bcbsalute

(If you haven't already, would you mind posting it on the Core recipes, too? Wouldn't want to lose this one! :D )

[jillwbee]

Both recipes look great to me! Thanks for sharing.