Low Carb, Almost Sugarless: Crustless “Left-overs” Mini Quiche
posted by virtual chef on Apr 19, 2009 | Appetizers |
No-crust quiches are a breeze to make. And they are excellent in using up leftovers from your refrigerator! Of course you can also make this mini-quiche with crust using store bought pastry crust and using a regular quiche pan, but for my friends who are in the low-carb lifestyle, they love that they can whip this up easily, pop it in the oven and have a nice snack, breakfast or light dinner. I used a few spears of asparagus, onions and mushrooms mixed with eggs and cheese. It took only 20 minutes to bake in the oven and made 24 mini quiche.
Ingredients:
- 4 eggs, lightly beaten
- 1 cup shredded sharp cheese
- 5 spears asparagus, chopped small
- 1/c cup chopped onion, pan-browned
- 1/4 cup shredded swiss cheese
Directions:
- Preheat oven to 350F. Prepare 2 mini muffin pans (12 each) by spraying with non-stick spray. Set aside.
- Mix all ingredients in a bowl, stirring until thoroughly combined.
- Divide mixture into the 24 pans. Bake for 15 – 20 minutes or until muffins are lightly brown.
- Cool in pan for 3 minutes before removing and cooling in wire rack.
This can be easily frozen and microwaved when needed.
Mmm, these mini-quiches look totally wonderful. I’m a huge egg-girl, so quiche is almost the perfect food for me (in the savory category, that is
). Thanks for sharing this wonderful recipe!
Those are so cute and definitely looks delish. Although, mini means you have to eat more than one. Then again that’s a good thing.
We could pop these all day!