MINI FROZEN QUICHES RECIPES

MINI QUICHES WITH SWEET POTATO CRUST RECIPE - EATINGWELL

Mini Quiches with Sweet Potato Crust Recipe - EatingWell image

Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays.

Provided by Katie Webster

Categories Healthy, Quick & Easy Egg Recipes

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

1 ½ cups shredded peeled sweet potato
1 tablespoon avocado oil
½ cup diced ham
½ cup diced red pepper
1 cup shredded Cheddar cheese
6 eggs
½ cup nonfat milk
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.
Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.

Nutrition Facts : Calories 216.6 calories, CarbohydrateContent 7.8 g, CholesterolContent 210.7 mg, FatContent 14 g, FiberContent 1.1 g, ProteinContent 14.4 g, SaturatedFatContent 5.6 g, SodiumContent 468.3 mg, SugarContent 3.4 g

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY

Easy Freezer-Prep Mini Quiches Recipe by Tasty image

Here's what you need: premade frozen pie crusts, eggs, milk, salt, pepper, shredded cheddar cheese, small broccoli floret, eggs, milk, shredded mozzarella cheese, bell pepper, onion, eggs, milk, salt, pepper, shredded mozzarella cheese, crumbled goat cheese, tomato

Provided by Camille Bergerson

Yield 12 servings

Number Of Ingredients 19

Ingredients

3 premade frozen pie crusts, thawed
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅔ cup shredded cheddar cheese
¾ cup small broccoli floret
2 eggs
⅓ cup milk
⅔ cup shredded mozzarella cheese
¼ cup bell pepper, cooked
¼ cup onion, cooked
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup shredded mozzarella cheese
⅓ cup crumbled goat cheese
⅓ cup tomato, chopped

Steps:

Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
Press pie crust circles into the muffin tin cups.
Bake for 10 minutes.
Mix the ingredients for the broccoli cheddar.
Mix the ingredients for the onion and pepper.
Mix the ingredients for the tomato and goat cheese.
Pour each filling over their own row of 4 crusts.
Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
Enjoy!

Nutrition Facts : Calories 388 calories, CarbohydrateContent 28 grams, FatContent 24 grams, FiberContent 1 gram, ProteinContent 15 grams, SugarContent 3 grams

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1. Preheat the oven to 200°C.

2. Cut the pastry into 12 circles with an 8 cm cutter. Line 12 shallow patty pans or mini muffin tins with the pastry.

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