Best 6 Vegetable Quiche Cups Recipes

Whether you're hosting a brunch, planning a light lunch, or simply seeking a flavorful and nutritious snack, vegetable quiche cups are a delightful culinary creation that offers a perfect blend of savory flavors, vibrant colors, and a flaky crust. These bite-sized treats are ideal for any occasion, allowing you to indulge in a symphony of textures and tastes. Discover the art of crafting the ultimate vegetable quiche cups, with our comprehensive guide that will lead you through every step, from selecting the freshest ingredients to mastering the perfect baking technique.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE QUICHE CUPS TO GO

Vegetable Quiche Cups To Go image

Easy quiches to take for a quick breakfast.

Provided by Caroline

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ cup liquid egg substitute
¾ cup shredded reduced-fat Cheddar cheese
¼ cup diced onion
¼ cup chopped green bell pepper
3 drops hot pepper sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 69 calories, Carbohydrate 3.4 g, Cholesterol 3.3 mg, Fat 2.4 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 189.1 mg, Sugar 1 g

VEGETABLE QUICHE CUPS TO GO

VEGETABLE QUICHE CUPS TO GO image

Categories Egg Breakfast Low Carb

Number Of Ingredients 12

Ingredients

12 spray(s) cooking spray
to coat muffin pan
1 package(s) spinach, frozen chopped
(10 ounces)
3/4 cup(s) cheese, cheddar, sharp, reduced-fat, shredded
or Jack cheese
3/4 cup(s) egg substitute
1/4 cup(s) pepper(s), green, bell
finely diced
1/4 cup(s) onion(s)
finely diced
3 drop(s) red pepper sauce

Steps:

Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. 2 Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid. 3 In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups. 4 Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean. If you don't have a muffin pan, pour the mixture into an 8- by 8-inch glass baking dish or a 9-inch glass pie plate. Bake at 350°F for 20 to 25 minutes, or until tester comes out clean. Cut into 6 pieces.

VEGETABLE QUICHE CUPS TO GO

Vegetable Quiche Cups to Go image

South Beach Diet phase 1. I've seen many variations, however this recipe is verbatim from the book. Quiche cups can be frozen and reheated in the microwave. Any combination of vegetables and reduced fat cheeses may be used.

Provided by WendyMaq

Categories Breakfast

Time 20m

Yield 12 quiches to go, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) package frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup low-fat cheese, shredded
1/4 cup green pepper, diced
1/4 cup onion, diced
3 drops hot pepper sauce (optional)

Steps:

Preheat oven to 350°F.
Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
Divide evenly among muffin cups.
Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.

VEGETABLE QUICHE CUPS

Vegetable Quiche Cups image

This is my version. I think they are good hot or cold and they are not fattening. I have used regular size muffin tins and also smaller bite size tins so adjust your recipe accordinly as well as cooking time. Also you may use type of cheese and amount for your taste buds.

Provided by MISSIB

Categories Savory Pies

Time 40m

Yield 18 muffins

Number Of Ingredients 9

Ingredients

1/2 diced green bell pepper
1/2 diced red bell pepper
1 small diced onion
1/2 cup diced ham
1/4 cup diced mushroom
2 small tomatoes, diced
1/2 cup shredded sharp cheddar cheese
8 eggs, whipped
salt and pepper

Steps:

Preheat oven 350 degrees.
Spray muffin tins with cooking oil.
Saute first 6 ingredients.
Add shredded cheese to eggs until blended.
Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
Pour egg and cheese mixture over each tin almost to top.
Bake 20 - 30 minutes again depends on size of tins.
Serve hot or cold.

Nutrition Facts : Calories 56.2, Fat 3.5, SaturatedFat 1.4, Cholesterol 99.3, Sodium 110.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 4.7

VEGETABLE QUICHE CUPS TO GO

Vegetable Quiche Cups To GO image

This is a phase one recipe from the South Beach Diet.

Provided by Sarah Stephens Smith

Categories Eggs

Number Of Ingredients 6

Ingredients

10 oz frozen chapped spinach
3/4 c liquid egg substitute
3/4 c shredded reduced-fat cheese
1/4 c diced green bell pepper
1/4 c diced onions
3 dash(es) hot pepper sauce

Steps:

1. Microwave the spinach for 2.5 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups.
4. Bake at 350* for 20 minutes, until a knife inserted in the center comes out clean.

VEGETABLE QUICHE CUPS TO GO SB

Vegetable Quiche Cups To Go SB image

This is included for day #1 on the South Beach Diet for breakfast. Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate veggies and reduced fat cheeses may be used. Sounds yummy to me !

Provided by Carol Junkins

Categories Eggs

Time 30m

Number Of Ingredients 6

Ingredients

1 pkg frozen chopped spinach
3/4 c liquid egg substitute
3/4 c shredded reduced-fat cheese
1/4 c diced green bell peppers
1/4 c diced onions
3 dash(es) hot-pepper sauce (optional)

Steps:

1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
2. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly amony the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.
3. Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.

Tips:

Use a variety of vegetables to create a colorful and flavorful quiche. Some good options include broccoli, zucchini, mushrooms, bell peppers, and spinach.
Don't overcook the vegetables. They should be tender but still have a bit of crunch.
Use a good quality cheese. This will make a big difference in the flavor of the quiche.
Don't overfill the quiche cups. This will prevent them from cooking evenly.
Bake the quiche cups until they are set and the tops are golden brown.

Conclusion:

Vegetable quiche cups are a delicious and easy-to-make breakfast, lunch, or dinner option. They are perfect for meal prep and can be easily customized to your liking. With so many different vegetable and cheese combinations to choose from, you're sure to find a recipe that you'll love.

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