AuthorMike EgrieCategoryDifficultyBeginner
Make Ahead Mini Quiches
Yields1 Serving
Prep Time15 minsCook Time22 minsTotal Time37 mins
 No-Stick Cooking Spray
 12 Wholesome Pantry Eggs
 12 oz Wholesome Pantry Frozen Broccoli
 Wholesome Pantry Baby Spinach
 ShopRite Roasted Red Peppers
 Feta
 Goat Cheese
 Shredded Cheddar Cheese
1

Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.

2

Whisk eggs until smooth. set aside

3

Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.

4

Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.

5

Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

6

Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.

Ingredients

 No-Stick Cooking Spray
 12 Wholesome Pantry Eggs
 12 oz Wholesome Pantry Frozen Broccoli
 Wholesome Pantry Baby Spinach
 ShopRite Roasted Red Peppers
 Feta
 Goat Cheese
 Shredded Cheddar Cheese

Directions

1

Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.

2

Whisk eggs until smooth. set aside

3

Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.

4

Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.

5

Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

6

Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.

Make Ahead Mini Quiches
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