Mini Breakfast Quiche


Mini Breakfast Quiche
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 2 cups peas
  • 1 cup low fat milk (no skim)
  • 1 cup heavy cream
  • 2 large eggs plus 2 large egg yolks
  • 1 cup grated mozarella
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground nutmeg
  • green onion for garnish (optional)
  1. Preheat oven to 350°F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside. Whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg. Add peas.
  2. Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes. Let cool slightly, then run a knife around each quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches. Serve warm or at room temperature. Garnish with green onion. (optional)
Nutrition Information
Calories: 207 Fat: 16 Carbohydrates: 10 Sugar: 4 Sodium: 253 Protein: 8


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