Breakfast Quiche Cups

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Breakfast Quiche Cups

This is another good recipe to make in bulk on the weekend (and involve the kids!) then freeze so you can easily heat-and-go throughout the week. The recipe also works for one single pie crust, or crust-less individual quiches if you’re short on time.

Prep time

25Minutes

Cook time

40 - 55Minutes

Servings

Servings

Ingredients

  • 1 Package Pillsbury Gluten-Free Pie Crust
  • 4 Eggs
  • 1 Tablespoon olive oil
  • 8 Ounces Mushrooms
  • 1/2 Cup Red Bell Pepper chopped
  • 2 Cups Spinach fresh
  • 2 Cups Milk or dairy-free alternative
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Instructions

  1. Preheat oven to 350° F.
  2. Form pie crust into lined muffin tins. Bake for 10 minutes and let cool.
  3. Sautee mushrooms and bell peppers in a skillet with the olive oil until the mushrooms start to brown.
  4. Add spinach and stir until spinach wilts.
  5. Add the vegetables to muffin tins with cooled pie crusts.
  6. In a medium bowl, whisk together the eggs, milk, and spices. Pour over vegetables.
  7. Bake in preheated oven for 30-45 minutes, until puffed and set.
  8. Store in the freezer in airtight bags.
  9. For best results, reheat in a toaster oven rather than microwave.
Breakfast Quiche Cups
Nutrition Facts
Breakfast Quiche Cups
Amount Per Serving
Calories 222 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 72mg 24%
Sodium 369mg 15%
Potassium 185mg 5%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 5g
Protein 5g 10%
Vitamin A 17%
Vitamin C 23%
Calcium 7%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.