Mini Quiches Recipe

These elegant mini quiches will wow your family as a mid-week breakfast to go or as a formal Sunday brunch side dish. Make a batch ahead of time so that you can microwave them quickly.

Ingredients

  • 1 large portabello mushroom, chopped
  • 1 cup spinach
  • 1 Tbsp olive oil
  • 1/4 cup sun dried tomatoes
  • 1/4 cup skim milk
  • 12 egg whites
  • 1/2 cup shredded reduced fat Swiss cheese
  • 1 tsp Tabasco sauce (optional)
  • 1 package refrigerated pie crust

Directions

  1. Preheat oven to 375°
  2. In a skillet, sauté mushrooms and spinach with olive oil over moderate heat until mushrooms are softened. Transfer mixture to a large bowl and add sun dried tomatoes, milk, egg whites, cheese and tabasco.
  3. On a floured surface, roll pie crust thin. With a round cookie cutter, cut out 24 circles. Coat a muffin pan with nonstick cooking spray. Press individual circles into muffin cups. Fill muffin cups with quiche mixture.
  4. Bake for 18-20 minutes or until centers of quiches are set. Cool 5 minutes before removing from pan.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
47
% Daily Value*
  • Total Fat
    2g
    3%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    1mg
    0%
  • Sodium
    78mg
    3%
  • Total Carbohydrate
    3g
    1%
  • Dietary Fiber
    0
    0%
  • Sugars
  • Protein
    3g
    6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.