Breakfast

Zucchini Mini Quiches is for Breakfast.

Zucchini Mini Quiches takes 15 minutes to prepare.

Zucchini Mini Quiches takes 18 minutes to cook.

Zucchini Mini Quiches makes 10 servings.

The ingredients for Zucchini Mini Quiches are:

4 tbsp Basil
.5 cup, chopped Onions, raw
1.5 cup, mashed Zucchini
1 cup Egg substitute, liquid (Egg Beaters)
1.5 tbsp Extra Virgin Olive Oil
1 tsp Baking Powder
1 tsp Morton coarse Kosher Salt (by BUBBLES461)
.25 tsp Pepper, black
0.25 cup Whole Wheat Flour
56 gram(s) Cheese, Frigo Shredded Parmesan Cheese (1/4 cup)
.5 tsp Granulated Sugar

Here is how you make Zucchini Mini Quiches:

Coat a regular muffin tin with cooking spray. Preheat oven to 375° Combine all ingredients in a large bowl; spoon about 1/4 c of egg mixture into 10 of the muffin cups. (Fill remaining cups 2/3 full with water, for even baking.) Bake until bottoms are golden brown and quiches are cooked through, about 15-20 minutes. Remove pan from oven and let cool 5-10 mins. before eating. Or, remove quiches to wire rack to finish cooling, place in airtight container and refrigerate. Once cool, they can be frozen for later use.Serving Size: Makes 10 muffins

The nutritional information for Zucchini Mini Quiches is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 71.8

• Total Fat: 3.6 g
• Cholesterol: 4.0 mg
• Sodium: 366.2 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 1.1 g
• Protein: 5.2 g