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Crustless Veggie Quiche Cups

Source

nutritionbynatalie.com

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

Change

1 cup shredded Gruyere, Swiss, Cheddar or combo (low-sodium)
4 eggs
1⁄2 cup milk
2 cups chopped broccoli/veggie - cooked
1⁄2 teaspoon salt
1⁄2 tsp garlic powder
1⁄2 tsp ground dry mustard
2 Tbsp chopped fresh parsley or sub 1 Tbsp dried parsley
1⁄4 cup chopped green onion whites and light green

Directions ( Default | Numbered )

Grease muffin cups or use silicone or parchment paper liners.

Divide veggies equally between muffin cups.

Sprinkle cheese into each muffin cup.

In medium bowl, whisk eggs, then add milk & whisk. Add all other ingredients and whisk until smooth and pour over veggies in the muffin cups.

When ready to prepare, preheat oven to 400 degrees F (200 degrees C.)

Bake in the preheated oven for 20-25 minutes, or until filling is set and top is a light golden brown.

  1. Grease muffin cups or use silicone or parchment paper liners.
  2. Divide veggies equally between muffin cups.
  3. Sprinkle cheese into each muffin cup.
  4. In medium bowl, whisk eggs, then add milk & whisk. Add all other ingredients and whisk until smooth and pour over veggies in the muffin cups.
  5. When ready to prepare, preheat oven to 400 degrees F (200 degrees C.)
  6. Bake in the preheated oven for 20-25 minutes, or until filling is set and top is a light golden brown.

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