How to Make Crustless Asparagus & Pepper Mini Quiche
You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!
15 min prep time
30 min cook time
12servings
1 mini quiche
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Step-By-Step Instructions:
- Preheat oven to 375 degrees.
- Spray a muffin pan with cooking spray.
- Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
- In a medium bowl, whisk together eggs, egg whites and milk.
- Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be 1/2 to 3/4 full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
- Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
- Bake for 20 minutes. Serve immediately.
Nutrition facts
12 Servings
-
Serving Size
1 mini quiche
-
Amount per serving
Calories
60
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
0.9g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
230mg
10% -
Total Carbohydrate
4g
1%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Dietary Fiber
-
Protein
5g
-
Potassium
160mg
3%
Ingredients
nonstick cooking spray
1
olive oil
1 tbsp
asparagus (trimmed and diced)
1 bunch
small onion (diced)
1
red or yellow bell pepper (seeded and diced)
1
salt
1/2 tsp
black pepper
1/4 tsp
eggs
2
egg whites
6
skim milk
1/3 cup
Laughing Cow Light Original Cheese Wedges (halved)
6 wedges