When I look for new recipes, I usually try to think about how versatile it will be. Now, my family has not typically loved quiches but I do and I wanted to make them in a way that might be more appealing to my family. And since I have a little obsession lately with all-foods-mini (as my Pinterest board can attest), I decided to go with mini quiches.
As part of the H-E-B/ConAgra Meal Maker Challenge, I needed to find something that was simple too. What I love about these are that not only are they super easy they are a bit lower in cholesterol because I used EggBeaters. And I especially love that each member of my family can customize their quiche to their own tastes. And surprisingly, the broccoli and spinach were hits with everyone (I personally loved the chopped tomatoes)!
Ingredients
- 1 ½ cups Eggbeaters
- 2/3 cup lowfat milk
- 2 cups shredded Monterrey Jack cheese
- ½ cup cooked bacon, chopped
- 2 ready-made refrigerated pie crusts
- 2 cups mixed vegetables of your choice, finely chopped
Instructions
- Heat oven to 400°. Spray bottoms of 12 cup muffin tin with non-stick spray.
- Bring pie crusts to room temperature. Roll out pie crusts onto cutting board. Using a 4-inch round cookie cutter, cut out rounds from crust. Place each round in well of muffin tin and press into tin.
- You will have some overlapping edges. Bake 4-5 minutes or until very lightly browned but not fully cooked. Reduce oven temperature to 350° when crusts are out of oven.
- Meanwhile, mix Eggbeaters and milk together in medium bowl and set aside.
- Once crusts are out of the oven, add 1-2 tablespoons of cheese to each cup. Then add up to 1 tablespoon bacon and/or vegetables to each cup, customizing to individual preferences. Pour egg mixture over top o other ingredients.
- Bake for 8-10 minutes or until egg is set. Remove from cups and serve.
Notes
Vegetables that work well in the quiches include: chopped baby spinach, broccoli, tomatoes, bell peppers, onions, etc.
I used a ladle to pour egg mixture into the cups.
Now while I served these for dinner, we enjoyed the leftovers for breakfast and lunch too! They heated up nicely in the toaster oven and were super quick and easy for a tasty, quick meal.
Don’t forget to check out all the recipes for this week on H-E-B’s Meal Maker Challenge site and if you like mine the best, please vote for it!
Disclosure: This post has been made possibly by H-E-B and ConAgra Foods who provided me with promotional items to facilitate my blog posts in the Meal Maker Challenge. However, all opinions are my own. I have also been compensated for my participation.
They look great, Brenda! We love mini quiche and pretty much individual foods of all kinds
Good luck!
YUM! Looks like we both had quiche on the brain!
Mmmmm quiche anything is always yummy!