Egg Beaters Crustless Mini Vegi Quiches Recipes

CRUSTLESS QUICHE

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

CRUSTLESS MINI VEGETABLE QUICHE

Steps:

• Preheat the oven to 350°F. Spritz 10 muffin cups liberally with cooking spray. Set aside
• Whisk together the eggs, cream, grated Parmesan cheese, salt, pepper, ground mustard and a dash of nutmeg.
• In a medium skillet cook the onion, diced bell peppers, and mushrooms in 2 Tbsp of butter until softened and browned. Around 3-5 minutes.
• Divide the cooked vegetables between the muffin cups. Sprinkle with 1/2 of the shredded Colby-Jack cheese.
• Fill the muffin cups 2/3 full with the beaten eggs. Sprinkle each with the remaining shredded cheese.
• Bake for 18-20 minutes until puffy, golden and set when gently shaken. The eggs will deflate slightly when removing from the oven.
• Serve immediately.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

CRUSTLESS VEGGIE MINI QUICHES

Steps:

• Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
• Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour eggs evenly over filled cups.
• Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. Serve with salsa, if desired.

CRUSTLESS MINI SPINACH QUICHES

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray (with Pam) muffin tin (for minis) or 9 inch pie pan (for large pie).
• 2. Heat large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in minced garlic, add spinach and continue cooking until excess moisture has evaporated. Drain any liquid when done.
• 3. In a large bowl, combine egg beaters, cheese, and pepper. Add spinach mixture and stir to blend. Scoop into prepared tins or pie pan. If using muffins tins, fill tins to tops - should make no more than 12 per recipe.
• 4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

LOW-CARB CRUSTLESS QUICHE

Steps:

• Chop and slice the veggies.
• Grate the cheese Combine all the ingredients in a bowl and stir.
• Spray an 8" round cake pan with cooking spray.
• Pour the quiche in the cake pan.
• Put in a preheated 350º oven and bake for 20-25 minutes.
• Quiche is done when a toothpick inserted in the center comes out clean.
• Enjoy!

EGG BEATERS VEGGIE QUICHE CUPS

Steps:

• measure each ingredient into cup cake cups.
• mince veggies finely.
• pour eggs over the top.
• mix grated cheese into the cups.
• top with Mozzarella cheese.
• bake for 15 minutes or so at 350.