Mini Quiches with Feta

Not just for entertaining, these yummy quiches make a great weekday lunchbox option too.

  • Prep time: 15 min
  • Makes: 18 servings
  • Cook time: 20-25 min

Nutritional Information

PER SERVING (1 quiche)

  • Calories 70
  • Potassium* 20 mg
  • Fat 4.5 g
  • Saturated Fat 2 g
  • Cholesterol 5 mg
  • Carbohydrates 7 g
  • Fibres 1 g
  • Sugar 1 g
  • Protein 3 g
  • Sodium 130 mg
  • Iron 0.5 mg
  • Calcium 20 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

18
frozen mini-tart shells (2" / 5 cm)
1/3 cup / 75 ml
crumbled light feta cheese
1/4 cup / 50 ml
finely chopped green onion
2 tbsp / 30 ml
finely chopped red pepper
3/4 cup / 175 g
Egg Creations Fat Free Garden Vegetable, well shaken
1/4 cup / 50 ml
milk
1/4 tsp / 1 ml
dried basil
1/4 tsp / 1 ml
each salt and pepper

Directions

  1. Preheat oven to 375°F (190°C).

  2. Thaw tart shells according to package directions; place on baking sheet. Evenly divide cheese, onion and red pepper between shells.

  3. Whisk together liquid eggs, milk, basil, salt and pepper. Pour evenly into shells.

  4. Bake for 20 to 25 minutes or until filling is set and pastry is lightly browned.

Tips

  1. Instead of feta cheese, use grated Swiss or aged Cheddar cheese.

  2. Garnish quiches with small fresh basil leaves if desired.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.

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