Mini Quiches with Feta

Rate this recipe

Not just for entertaining, these yummy quiches make a great weekday lunchbox option too.

  • Prep time: 15 min
  • Makes: 18 servings
  • Cook time: 20-25 min
nutritional info

Nutritional Information

PER SERVING (1 quiche)

  • Calories
    .
    70
  • Potassium*
    .
    20 mg
  • Saturated Fat
    .
    2 g
  • Fat
    .
    4.5 g
  • Cholesterol
    .
    5 mg
  • Carbohydrates
    .
    7 g
  • Fibres
    .
    1 g
  • Sugar
    .
    1 g
  • Protein
    .
    3 g
  • Sodium
    .
    130 mg
  • Calcium
    .
    20 mg
  • Iron
    .
    0.5 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued
Back to recipe

Ingredients

18 frozen mini-tart shells (2" / 5 cm)
1/3 cup / 75 ml crumbled light feta cheese
1/4 cup / 50 ml finely chopped green onion
2 tbsp / 30 ml finely chopped red pepper
3/4 cup / 175 g Egg Creations Fat Free Garden Vegetable, well shaken
1/4 cup / 50 ml milk
1/4 tsp / 1 ml dried basil
1/4 tsp / 1 ml each salt and pepper

Directions

  1. Preheat oven to 375°F (190°C).

  2. Thaw tart shells according to package directions; place on baking sheet. Evenly divide cheese, onion and red pepper between shells.

  3. Whisk together liquid eggs, milk, basil, salt and pepper. Pour evenly into shells.

  4. Bake for 20 to 25 minutes or until filling is set and pastry is lightly browned.

Tips

  1. Instead of feta cheese, use grated Swiss or aged Cheddar cheese.

  2. Garnish quiches with small fresh basil leaves if desired.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Shell Eggs

To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!

Banana Nut Stuffed French Toast

View recipe

Springtime Layered Omelette

View recipe
See all recipes