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Low Calorie Gluten Free Mini Quiches

These mini quiches are nutritious, delicious, and versatile. Packed with healthy vegetables, they are perfect for breakfast, lunch, or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup milk or a non-dairy alternative
  • 1 cup diced vegetables (e.g., bell peppers, spinach, onions) Use your preferred vegetables.
  • 1 cup shredded cheese (optional) Feel free to omit for a dairy-free version.
  • to taste Salt
  • to taste Pepper
  • 1 spray Cooking spray or oil for greasing the muffin tin Ensure good coverage to prevent sticking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
  3. Grease a muffin tin with cooking spray or oil.
Assembly
  1. Divide the diced vegetables and cheese (if using) evenly among the muffin cups.
  2. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
Cooking
  1. Bake for 20-25 minutes or until the eggs are set and the tops are lightly golden.
  2. Allow to cool slightly before removing from the muffin tin. Serve warm or store in the fridge for later.

Notes

Store in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 2 months. Reheat in the microwave or oven.