Easy Cheesy Quiche Cups
Servings
12serves
Servings
12serves
Ingredients
  • 6 eggs
  • 1.5cups skim milk
  • 1cup low fat tasty cheesegrated
  • 1cup baby spinach leaves
  • 1cup zucchinigrated
  • 1/2cup mushroomsroughly chopped
  • 1cup cooked sweet potatocubed
  • 2tbsp olive oil
  • Olive oil sprayto grease the tins
  • Salt and pepperto taste
Instructions
  1. Preheat oven to 180C
  2. Spray 2 x 6 muffin capacity tins with olive oil spray to grease or use regular olive oil and kitchen paper
  3. Heat remaining olive oil over medium heat in a large saucepan
  4. Add mushrooms and spinach and stir till spinach begins to wilt
  5. Remove from heat and add zucchini while pan is still hot. Add the cooked sweet potato.
  6. Transfer veggies into a large bowl
  7. Whisk eggs, milk, 3/4 of the cheese, salt and pepper together in a separate bowl
  8. Add veggies to the egg mix and stir well
  9. Divide mixture across the trays
  10. Top with remaining cheese
  11. Place in the oven to bake for 15 minutes or until firm and starting to turn golden on top
Recipe Notes

Makes 12 cups at 150 calories per serve

Print Recipe
 Easy Cheesy Quiche Cups
Easy Cheesy Quiche Cups
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Kids, Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 6 eggs
  • 1.5 cups skim milk
  • 1 cup low fat tasty cheese grated
  • 1 cup baby spinach leaves
  • 1 cup zucchini grated
  • 1/2 cup mushrooms roughly chopped
  • 1 cup cooked sweet potato cubed
  • 2 tbsp olive oil
  • Olive oil spray to grease the tins
  • Salt and pepper to taste
Course Kids, Main Dish
Cuisine Vegetarian
Servings
serves
Ingredients
  • 6 eggs
  • 1.5 cups skim milk
  • 1 cup low fat tasty cheese grated
  • 1 cup baby spinach leaves
  • 1 cup zucchini grated
  • 1/2 cup mushrooms roughly chopped
  • 1 cup cooked sweet potato cubed
  • 2 tbsp olive oil
  • Olive oil spray to grease the tins
  • Salt and pepper to taste
Easy Cheesy Quiche Cups
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C
  2. Spray 2 x 6 muffin capacity tins with olive oil spray to grease or use regular olive oil and kitchen paper
  3. Heat remaining olive oil over medium heat in a large saucepan
  4. Add mushrooms and spinach and stir till spinach begins to wilt
  5. Remove from heat and add zucchini while pan is still hot. Add the cooked sweet potato.
  6. Transfer veggies into a large bowl
  7. Whisk eggs, milk, 3/4 of the cheese, salt and pepper together in a separate bowl
  8. Add veggies to the egg mix and stir well
  9. Divide mixture across the trays
  10. Top with remaining cheese
  11. Place in the oven to bake for 15 minutes or until firm and starting to turn golden on top
Recipe Notes

Makes 12 cups at 150 calories per serve