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Crustless Veggie Mini Quiches Recipe

Crustless Veggie Mini Quiches

Crustless mini quiches filled with broccoli and corn and topped with Cheddar cheese

15
Prep Time
(MINUTES)
35
Total Time
(MINUTES)
4
Servings
4.1 of 5 (114 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 6 saltine crackers, finely crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 cups frozen broccoli florets
  • 1/2 cup frozen whole kernel corn
  • 3/4 cup shredded reduced fat Cheddar cheese
  • 1 carton (16 oz each) Egg Beaters® Original

Nutrition Information

192
Calories
7g
Total Fat
20g
Protein
Serving Size: 4 servings (3 mini quiches each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
  2. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
  3. 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.

Cook's Tip

Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.
Nutrition Information close
Amount per Serving
Calories 192  
  % Daily Value*
Total fat 7 g 10%
Saturated fat 4 g 18%
Cholesterol 18 MG 6%
Sodium 499 MG 21%
Carbohydrate 11 g 4%
Dietary fiber 2 g 6%
Sugars 2 g
Protein 20 g
Vitamin A   26%
Vitamin C   25%
Calcium   35%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
86 Reviews for Crustless Veggie Mini Quiches
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If I use Panko bread crumbs to replace saltines, how much should I use? Is 1/4 cup too much?
Barb,
May 20, 2016
To the Novice, Last week I made a dozen quiche for a wedding shower. The fool proof method for the custard is Julia Child's ratio. Crack one large egg into a two cup measuring cup and fill (with milk or cream) up to the half cup mark. Now crack a second egg into the measuring cup and fill to the one cup mark. Now crack a third egg into the cup and add cream or milk to the one and a half mark. Get it? This is her original proportion, although many websites get it wrong. Two other important tips from Julia. First, always blind bake your crust, e.g., prick with fork all over, spray a sheet of foil with Pam, gently press into the shell and fill with dry beans or uncooked rice, bake at 450 for 8 min, immediately remove foil and save beans for reuse. Make sure your non custard stuff is super dry, like ham with no water added. Press your "stuff" into the bottom to avoid it floating and blending with the custard. And fit a collar of foil around the crust edge to avoid over browning. Awesome!
Suzann P,
May 04, 2016
To novice cook, an XL egg is 2 ounces. Recipe calls for 16 oz. EGG BEATERS, so you need 8 eggs.
Debra ,
May 02, 2016
I make a similar quiche with diced ham and mushrooms, it would be great to take it meatless with broccoli and or asparagus!!
Jenny Lee,
Apr 21, 2016
I just love these mini quiches. I made them and substituted some diced red and orange peppers for the corn. I made them in normal cupcake tins, not the large muffin tins. After they were fully cooled, I froze them and stored them in gallon freezer bags with the air sucked out with a straw. They reheat in the microwave if you use defrost for the 1/2 pound setting. They are delicious and so easy for either a quick breakfast when in a hurry or when you have a gang to feed. Three for an adult. Thanks to the one who developed the recipe. I make it over and over again.
Judith,
Apr 15, 2016
I've make ibeen making a recipe like this in a standard quiche pan for years. I love the individual serving idea! I use six eggs and a 2 cup measuring cup. I add milk as neede to complete the 2 cup measure. I use organic cheese and grate it myself and I usually add 1/4 cup finely shopped green onions, chives, shallots, or leeks. If you try my method in a muffin tray before I do, let me know if you have excess mixture. And yes I know "crustless quiche" is an oxymoron! But it's a term that came into use in the 90's when people were avoiding carbohydrates --and was part of the South Beach at other diet plans.
Meredith Mackintosh,
Apr 09, 2016

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