Smoked Cheddar and Veggie Muffin Tin Quiches
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cup finely diced red-skinned potatoes
- 1/2 cup diced red onion
- 3/4 teaspoon salt, divided
- 8 large eggs
- 1 cup shredded smoked cheddar cheese
- 1/2 lowfat milk
- 1/2 teaspoon pepper
- 1 1/2 cups chopped fresh spinach
- 1/4 cup diced red bell pepper
- 2 stalks asparagus, diced
Instructions
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring until the potatoes are just cooked, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach, red bell pepper, asparagus, and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
- Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
Notes
Nutrition per serving: Calories - 244 calories; Total Fat - 16 grams; Protein - 14 grams; Carbohydrate - 11 grams; Fiber - 1.3 grams; Sodium - 494 milligrams