Mini Quiche Cups
Yield: 18 mini quiche cups


  • 2 eggs
  • 2/3 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 green onion, gently rubbed under cold running water
  • 1 cup cooked vegetable(s) and/or cooked meat (such as broccoli, potato, mushroom, bell pepper, bacon, ham, sausage)
  • 1/4 - 1/2 cup shredded low-fat cheese


  1. Wash hands with soap and water.
  2. Preheat the oven to 350°F. Spray mini muffin cups liberally with cooking spray and set aside.
  3. Crack eggs separately into a small bowl then pour into a larger bowl. Wash hands with warm water and soap.
  4. Add the milk, salt and pepper to the eggs; beat until blended.
  5. Finely chop the green onion, vegetable(s) and/or meat.
  6. In a medium bowl, combine the onion, vegetable(s), meat and cheese. Divide evenly into each muffin cup.
  7. Pour egg mixture over vegetable(s), meat and cheese.
  8. Bake for 15 - 17 minutes or until filling is puffed and golden. Remove from oven. Cool for a few minutes, then carefully lift out and transfer to a wire rack. Serve warm or cold.
  9. Store leftover mini quiches in a covered container in the refrigerator or freezer.

Nutrition Information:

  • Calories 73
  • Total Fat 3.7g
  • Sodium 223mg
  • Total Carbohydrates 3.8g
  • Protein 6.2g