Breakfast Quiche Cups
This is another good recipe to make in bulk on the weekend (and involve the kids!) then freeze so you can easily heat-and-go throughout the week. The recipe also works for one single pie crust, or crust-less individual quiches if you’re short on time.
Prep time
25Minutes
Cook time
40 - 55Minutes
Servings
Servings
Ingredients
- 1 Package Gluten-Free Pie Crust
- 4 Eggs
- 1 Tablespoon olive oil
- 8 Ounces Mushrooms
- 1/2 Cup Red Bell Pepper chopped
- 2 Cups Spinach fresh
- 2 Cups Milk or dairy-free alternative
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Instructions
- Preheat oven to 350° F.
- Form pie crust into lined muffin tins. Bake for 10 minutes and let cool.
- Sautee mushrooms and bell peppers in a skillet with the olive oil until the mushrooms start to brown.
- Add spinach and stir until spinach wilts.
- Add the vegetables to muffin tins with cooled pie crusts.
- In a medium bowl, whisk together the eggs, milk, and spices. Pour over vegetables.
- Bake in preheated oven for 30-45 minutes, until puffed and set.
- Store in the freezer in airtight bags.
- For best results, reheat in a toaster oven rather than microwave.
![Breakfast Quiche Cups](/wp-content/uploads/2017/01/mini-quiche.jpg)
Nutrition Facts
Breakfast Quiche Cups
Amount Per Serving
Calories 222
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 5g
25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 72mg
24%
Sodium 369mg
15%
Potassium 185mg
5%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
4%
Sugars 5g
Protein 5g
10%
Vitamin A
17%
Vitamin C
23%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.