This week I’d like to share one of my favorite things to make for breakfast–veggie quiches.
Besides the obvious reason they’re my favorite (they taste so good!), they are simple to make, easy to store and allow me to get in a full serving of vegetables before 9 a.m.
I started making these about six years ago when a colleague brought something similar to work.
She had gotten a recipe from the South Beach Diet book and after hearing what was in them I decided to make my own version.
Since then they’ve become a work week staple in my house.
I typically make a batch of them on Monday and they last me through most of the week.
In addition to breakfast, they’re also great for an afternoon snack.
I’m including the version I make most frequently, but note that you can mix up the kind or amount of veggies to your liking.
One of my friends loves to add diced tomatoes to her recipe and another uses frozen chopped broccoli in place of the spinach.
Give them a try and please share with me any ideas you come up with as your own personal version.
- One 16 ounce container of egg substitute (I typically use Egg Beaters Southwest style for added "zip")
- 1 cup of shredded fat free Cheddar cheese
- 8-10 medium sized white mushrooms, sliced
- 1 package of frozen chopped spinach
Preheat oven to 350 degrees.
Defrost frozen spinach in microwave and squeeze out any water from the spinach.
Place spinach, sliced mushrooms and shredded cheese in a mixing bowl.
Add the container of egg substitute and mix so that all the veggies, cheese and egg are well blended.
Spray muffin tins (I usually use two 6-muffin tins) with a non-stick cooking spray.
Spoon the egg/veggie mixture into each tin so that they are 3/4 full.
Bake for roughly 25-30 minutes until slightly golden on top and cooked through (insert a cake tester or knife into one quiche to see if they are done).
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