Breakfast

Broccoli and Cheese Mini Quiche is for Breakfast.

Broccoli and Cheese Mini Quiche takes 10 minutes to prepare.

Broccoli and Cheese Mini Quiche takes 23 minutes to cook.

Broccoli and Cheese Mini Quiche makes 12 servings.

The ingredients for Broccoli and Cheese Mini Quiche are:

2 eggs, large
2/3 cup Low Fat Ricotta Cheese
2 cups Egg Beaters Egg Substitute
1/3 cup Sharp Cheddar Cheese, shredded
1/3 cup Monterey Jack Cheese, shredded
8 oz frozen broccoli tops, cooked and chopped
1/4 tsp Mrs Dash Table Blend seasoning

Here is how you make Broccoli and Cheese Mini Quiche:

Makes 12 mini quiches baked in a Jumbo Muffin baking pan. In a medium size bowl, use a hand mixer to blend the 2 eggs with the ricotta cheese. Slowly mix in the Egg Beaters. Add the remaining ingredients and mix completely.Spray the muffin pans with Pam and put 1/3 cup of the egg mixture into each cup.Bake in a preheated 350 degree oven for approx. 23 minutes or until a knife inserted into the center comes out clean. Carefully remove from pan and cool on a wire rack. Wrap individually and freeze.It is best to reheat these from frozen on 50% power so that the eggs don't get tough. Wrap quiche in paper towel before reheating to absorb any water.Number of Servings: 12Recipe submitted by SparkPeople user PIR8CHIK.

The nutritional information for Broccoli and Cheese Mini Quiche is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 74.2

• Total Fat: 3.4 g
• Cholesterol: 46.8 mg
• Sodium: 164.1 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.6 g
• Protein: 7.2 g

The dietary needs meet for Broccoli and Cheese Mini Quiche is Low Carb