Mini Vegetable Quiche
If you’re looking for an easy idea for breakfast, you’ve come to the right place. These mini vegetable quiches are so easy to make and are so delicious! Plus, it’s a breakfast you can feel good about eating!
What I love about these is that you can make a big batch of them and just reheat them throughout the week as needed. Just keep them in the refrigerator or the freezer. When it’s breakfast time, just pop a couple in the microwave and you’re good to go.
I made them with egg substitute and I used reduced fat cheese, so they’re low in fat and calories and they’re loaded with lot’s of veggies. If you’d prefer to use whole eggs in this recipe, that’s fine. Just use 8 eggs instead of the egg substitute.
Mini Vegetable Quiche
- 10 oz package frozen spinach, defrosted
- 1/4 green pepper, finely chopped
- 16 oz container of egg substitute
- 3/4 cup shredded sharp cheddar, reduced fat
- a few drops of Sriracha sauce (more or less depending on your taste)
- pinch of salt and pepper
Preheat oven to 350 degrees.
Drain defrosted spinach well. I find that it works best to put the spinach in a clean kitchen towel and squeeze the liquid out.
Combine all ingredients in a mixing bowl. Stir until well combined.
Coat a 12 cup muffin tin with cooking spray. Divide egg mixture between the cups.
Bake in preheated oven for 20 minutes.
Let cool for a couple of minutes, then run a knife around each cup to help release the quiches.
Serve immediately or store in the refrigerator or freezer. Reheat in the microwave for about 1 minute if refrigerated or 2 minutes if frozen.
ENJOY!
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Like this recipe. I have made mini quiches or frittatas before and enjoyed them. Thank you for this latest version.
Just made some for tomorrow. Smells devine. I used fresh spinich and turkey in mine. I love recipes that use a lot of eggs~the joy of owning chickens!
Turkey would be awesome in these! I didn’t know you had chickens, that’s so cool!! 🙂
How much spinach should I use if I use fresh spinach instead? I love fresh spinach!
Hi Bev! If you want to use fresh spinach, I think you would probably want to use a full pound. I would also cook it down first to release the moisture, otherwise the quiche would be too wet. Just put a little drizzle of olive oil in a pan and saute the spinach until most of the water has evaporated, then stir it into the quiche mixture. Hope this helps you out!
Lisa
The idea of making a batch of these mini veggie quiches and reheating them throughout the week is so practical, and using egg substitute and reduced-fat cheese keeps them lighter without sacrificing flavor. On a practical note, if you’re looking for affordable kitchen tools to make meal prep even easier—like a good muffin tin, mixing bowls, or a reliable spatula—it might be worth checking out poshmark customer service contacts to ask about secondhand or new kitchen finds. A few quality tools can really speed up the process of whipping up dishes like this.