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Veggie and Cheddar Mini Quiches

by KeriGlassman  |  Mar 13, 2013

Veggie and Cheddar Mini Quiches
  1. PREP
  2. 10 m
  • COOK
  • 45 m
  • TOTAL
  • 55 m

You will love these beautiful snacks that pair perfectly with a salad or soup. Make a big batch so you can enjoy them for a few days. Delish!

INGREDIENTS

SERVES 2

  • 1 1/2 tbsp Toasted Wheat Germ
  • 1 tbsp Ground Flaxseed
  • 3 egg
  • 2 tbsp Low Fat Milk
  • 1/2 cup Cottage Cheese Low-fat
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Pepper, Black
  • 1/4 tsp Tarragon, Dried
  • 1/4 cup Cheddar Cheese, Shredded
  • 1 cup Broccoli, Cooked
  • 4 oz Mushrooms, Sliced

DIRECTIONS

1 Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with canola oil cooking spray.
2 Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly.
3 Whisk the eggs, egg whites, milk, and cottage cheese in a bowl.
4 Add the garlic powder, black pepper, tarragon, and Cheddar cheese and whisk until combined.
5 Stir in the broccoli and mushrooms and divide the mixture among the muffin cups, using 1⁄4-cup measures.
6 Bake 30 to 35 minutes on the middle rack in the oven, or until the mini quiches are lightly browned on top and a knife inserted in the center comes out clean.
7 Let them cool in the pan on a rack 5 to 10 minutes; use a knife to loosen the edges from the pan and remove the mini quiches.
8 Serve sprinkled with the Parmesan cheese, if desired.