Breakfast

Miniature Spinach-Artichoke Crustless Quiche is for Breakfast.

Miniature Spinach-Artichoke Crustless Quiche takes 10 minutes to prepare.

Miniature Spinach-Artichoke Crustless Quiche takes 20 minutes to cook.

Miniature Spinach-Artichoke Crustless Quiche makes 24 servings.

The ingredients for Miniature Spinach-Artichoke Crustless Quiche are:

10 oz frozen chopped spinach, thawed and squeezed dry
1 14 oz can water-packed artichoke hearts, drained and chopped
3 large or extra large eggs
1/4 cup light sour cream
1/2 cup fat free half and half
1 cup shredded Swiss cheese
Salt and pepper to taste
8 cherry or grape tomatoes, slice each into 3 round slices

Here is how you make Miniature Spinach-Artichoke Crustless Quiche:

1. Preheat oven to 350F. Spray 24 mini muffin cups with cooking spray.2. Heat cream in a saucepan to just before boiling. Add cheese and stir until melted.3. Add remaining ingredients, except eggs and tomatoes, and let cool slightly.4. Add eggs, one at a time, beating well after each addition.5. Divide egg mixture between the muffin cups. Top each cup with a tomato slice.6. Bake at 350F until firm, about 15-20 minutes. For a slightly browned top, put under the broiler for a few minutes.Serving size: 1 mini quicheNumber of Servings: 24Recipe submitted by SparkPeople user KATHEROS.

The nutritional information for Miniature Spinach-Artichoke Crustless Quiche is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 43.9

• Total Fat: 2.4 g
• Cholesterol: 36.2 mg
• Sodium: 84.8 mg
• Total Carbs: 1.7 g
• Dietary Fiber: 0.3 g
• Protein: 3.1 g

The dietary needs meet for Miniature Spinach-Artichoke Crustless Quiche is Low Carb