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Low Calorie Gluten Free Mini Quiches

These mini quiches are a healthy, delicious option for breakfast, lunch, or parties. Packed with veggies and gluten-free, they're simple to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 quiches
Course: Appetizer, Breakfast, Lunch, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup milk or a non-dairy alternative
  • 1 cup diced vegetables (e.g., bell peppers, spinach, onions) Feel free to mix and match your favorite vegetables.
  • 1 cup shredded cheese (optional) Choose any kind of cheese you like.
  • Salt and pepper to taste
  • Cooking spray or oil for greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
  3. Grease a muffin tin with cooking spray or oil.
  4. Divide the diced vegetables and cheese (if using) evenly among the muffin cups.
  5. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until the eggs are set and the tops are lightly golden.
  2. Allow to cool slightly before removing from the muffin tin. Serve warm or store in the fridge for later.

Notes

These mini quiches can be served with salsa or hot sauce for extra flavor. They make a great finger food for parties or a healthy on-the-go breakfast option. Store leftovers in an airtight container in the refrigerator for about 3-4 days.