RECIPES
Veggie and Cheddar Mini Quiches
by KeriGlassman | Feb 23, 2018
Photo Credit: Jenna Butler
- PREP
- 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.
