Crustless mini quiche recipe
This recipe creates delicious and healthy Crustless mini quiches , perfect for a light breakfast, lunch, or snack. They are packed with vegetables and protein, making them a filling and satisfying option.
These mini quiche are perfect for meal prepping. Simply store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
About Time:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: Serves 6
- Free
Ingredients:
- 125g butternut squash, peeled, deseeded, and diced
- 50g baby spinach
- 1 jarred roasted red pepper, cut into small pieces
- 4 spring onions, sliced
- 5 medium eggs
- ½ teaspoon smoked paprika
- Low-calorie cooking spray
Instructions:
- Preheat your oven to 180˚C (350°F) for conventional ovens or 160˚C (320°F) for fan ovens.
- In a medium saucepan, combine the diced butternut squash with 2 tablespoons of water and some salt and pepper. Cover and cook over low heat for about 5 minutes, or until the squash is tender.
- Uncover the pan, add the baby spinach, and let it wilt.
- Once the vegetables are cooked, remove the pan from the heat and let it cool slightly. Stir in the chopped roasted red pepper, smoked paprika, and sliced spring onions.
- In a separate bowl, crack the eggs. Season them with salt and pepper, and whisk them well with a fork or whisk.
- Lightly spray a non-stick muffin tin with low-calorie cooking spray. Divide the vegetable mixture evenly between the muffin compartments.
- Pour the whisked eggs evenly over the vegetables in each compartment.
- Bake the Crustless mini quiche for 20 minutes, or until they are set and cooked through.
- Remove the muffin tin from the oven and let the quiche cool for 10 minutes before handling.
- Carefully remove the quiche from the muffin tin. If needed, use a round-bladed knife to loosen the edges.
- Enjoy your Crustless mini quiche warm or cold.