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View Portfolio Get in touchBroccoli & Red Pepper Miniquiches
Ingredients
- 7 oz red pepper, finely chopped
- 8 oz broccoli, chopped
- 6 oz nonfat cottage cheese
- 12 egg whites
- 1 tsp dried parsley
- ¼ cup 2% Greek yogurt
- Freshly ground pepper
Yield: 3 Level: easy
Directions
by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)
TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
Preheat the oven to 375°F.
Place 12 silicone baking cups in a muffin pan.
In a large bowl, mix the red pepper, broccoli, and Cheddar or cottage cheese until well combined.
Divide the vegetable mixture evenly among the 12 cups.
Place the eggs, parsley, Greek yogurt (if using), and pepper to taste in a bowl and whisk well to combine. Pour the egg mixture into a pitcher.
Carefully pour the egg mixture over the cheese mixture in each cup till almost full.
Carefully place the muffin pan on the middle rack of the oven.
Bake for 40 minutes until puffy and golden brown, and a skewer comes out clean. The quiches will rise well above the cups.
Remove the pan from the oven and carefully remove each quiche from its cup. Serve immediately.
