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100 Calorie, Gluten Free Vegetable Quiche

This mini vegetable quiche recipe is a delicious way to pack a healthy source of nutrients for on the go.  They’re simple to make and can easily be made ahead of time to provide a healthy snack or breakfast to fit into your busy schedule.  Let me know what you add into the recipe in the comments section below!

When I was prepping for the Pinterest Party this past weekend, I wanted to plan a recipe to make in advance and figured that something healthy might be in order.  Often, when I look at Pinterest, the best looking recipes are some crazy pancake or french toast concoction.  Knowing that we would likely be well-stocked in the bread department, I decided to make something that I would be putting on Pinterest this week (messing with the system) and made these delicious Vegetable Quiches!

The best part of this recipe is that it’s completely flexible to whatever you have in the kitchen.  I used asparagus, peas, and carrots, but go ahead and toss in potatoes, peppers, or whatever veggies you happen to have available.

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100-Calorie, Gluten Free Vegetable Quiches

Prep Time: 30-minutes (done in advance); Cook Time: 20-minutes

Total Time: 50-minutes; Yields: 12 muffins

Ingredients

  • 8 eggs
  • 1 cup shredded carrots (chopped a large carrot because I think they’re a bit more fresh than pre-shredded carrots)
  • 1/2 cup sliced asparagus
  • 1/2 cup frozen peas
  • 1/2 cup of leftover roasted potatoes from the night prior
  • salt & pepper to taste
  • 1/4 cup shredded cheese (optional)

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Directions (high altitude)

  1. Pre-heat oven to 375 degrees Fahrenheit.  Spray the muffin pan with cooking spray.  (I’ve heard from multiple sources that you want to spray liberally when baking eggs, so I did.  It worked out well for me.)  Mix all vegetables together in a large bowl.  In a separate bowl, crack all eggs and whisk lightly,  Add salt and pepper to the eggs to taste.
  2. Separate the vegetables evenly into each cup.  For me, they were each about 1/2 full.  Top the vegetable mixture with the egg mix.  Divide out evenly until each cup is about 3/4 full.  Top each cup with a small pinch of cheese (the full combination is shown above.)
  3. Bake on the middle shelf for about 15-20 minutes.  You’ll know that they are completely done by the lightly golden color and that no egg will come out if you test a toothpick in the center of the muffin.
  4. Allow to cool with 10 minutes and enjoy warm.  Feel free to refrigerate and reheat in the microwave for 30 seconds.  Extra delicious with a little ketchup or hot sauce on the side.

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9 Comments

  • Reply Heather @ Polyglot Jot

    Yum i love egg cups! <3 I always like making stuffed peppers and popping them in to the oven when I have people over.

    May 26, 2016 at 6:37 am
    • Reply semisweettooth

      Sounds delicious! The perfect treat for when you’re in a hurry. 🙂

      May 26, 2016 at 7:33 am
  • Reply Stevie Jewel

    Quiche is such a great dish! Easy to prepare, and tons of filling varieties available! My mum has been making quiche for us for a long time, and it’s one of our family favorite! Thanks for sharing this great mini recipe.

    http://www.steviejewel.com

    May 26, 2016 at 8:37 am
    • Reply semisweettooth

      That’s such a wonderful memory to have – so glad that it brings happy thoughts and memories. 🙂 Hope you enjoy this recipe… even if it may not be as good as moms!

      May 26, 2016 at 10:12 am
  • Reply Patricia @Sweet and Strong

    I love how making these saves so much time on a busy morning. I make something similar every week for my husband and thrown them on an english muffin to make a sandwich. I need a switch up from my oatmeal so I think I’m going to start making some for myself as well, with lots of veggies =)

    May 26, 2016 at 5:11 pm
  • Reply Rosie - Lifebyrosie.nl

    This looks SO jummy! I make this almost every weekend for breakfast :)! My husband loves them too. I love them most when i got some fresh eggs from my parents chickens! And i love the fact that he enjoys them and he doesn’t even know how much veggies i put in ;-)! Haha!

    Love from the Netherlands, x Rosie

    May 29, 2016 at 5:02 am
    • Reply semisweettooth

      Yes! You can definitely sneak in a TON of healthy veggies! Farm fresh eggs? Of that, I am extremely jealous. 🙂 Hope you have an awesome Tuesday!

      May 31, 2016 at 5:33 am
  • Reply Liz @ I Heart Vegetables

    Those look delicious! Such a nice, healthy snack! Definitely perfect for a party or brunch!

    May 31, 2016 at 7:08 pm
    • Reply semisweettooth

      Completely agree! They’re awesome leftovers, too – yum!

      June 1, 2016 at 12:32 pm

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