Egg White Veggie Mini Quiche Food

EGG WHITE VEGGIE MINI QUICHE

Steps:

• Preheat oven to 350 and spray muffin pan (or place THIS SILICONE ONE on top of a baking sheet-- I'm obsessed with it, they pop right out-- with so little fat these can really stick to a normal pan.)
• Whisk first seven ingredients together thru the salt and pepper.
• Chop veggies and divide them evenly between muffins, do the same with the ham.*
• Pour egg white mixture over each pile of veggies and ham.
• Sprinkle with feta
• Bake for 30-35 minutes. (I always do 35. All the veggies make these want to stay wet. If that bothers you, maybe skip the tomatoes and/or saute the veggies before to shed some water. I kind of like 'em like that.)
• Eat warm and store the rest in a container in your fridge for easy breakfast/snacks all week.

HEALTHY MINI VEGETABLE QUICHES

Steps:

• Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
• Add leeks, peppers and garlic and saute for another 5-7min.
• Add salt and pepper to taste.
• Turn off heat and put aside to semi-cool.
• Beat together eggs, milk, paprika, and hot sauce.
• Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
• Then add the vegetable mixture to each one and top with Parmesan cheese.
• Bake at 350 for approx 25min until golden brown.
• Eat immediately or cool on cooling rack and store in the fridge.
• To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Sautee veggies in oil until tender.
• Remove veggies and allow to cool.
• Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
• Spray glass pie plate with cooking spray.
• Pour half of the egg mixture in pie plate.
• Add the cheese slices.
• Top with remaining egg mixture.
• Bake at 350 degrees for 15-17 minutes.