Mini Quiches with Feta
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 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
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
Preheat oven to 375°F (190°C).
Thaw tart shells according to package directions; place on baking sheet. Evenly divide cheese, onion and red pepper between shells.
Whisk together liquid eggs, milk, basil, salt and pepper. Pour evenly into shells.
Bake for 20 to 25 minutes or until filling is set and pastry is lightly browned.
Tips
Instead of feta cheese, use grated Swiss or aged Cheddar cheese.
Garnish quiches with small fresh basil leaves if desired.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.