Lunch

Crustless mini cheese and tomato quiche is for Lunch.

Crustless mini cheese and tomato quiche takes 5 minutes to prepare.

Crustless mini cheese and tomato quiche takes 30 minutes to cook.

Crustless mini cheese and tomato quiche makes 6 servings.

The ingredients for Crustless mini cheese and tomato quiche are:

6 eggs
1 cup heavy cream
3 oz pecorino romano cheese, grated
3 oz grape tomatoes

6 large silicone baking cups

Here is how you make Crustless mini cheese and tomato quiche:

Preheat the oven at 350 degrees. Place silicone baking cups on a baking tray. Quarter the tomatoes, and put 6 pieces in the bottom of each cup. Divide the cheese evenly and place in the cups on top of the tomato. Beat the eggs and cream together (I use a blender) and then pour over the tomato and cheese mixture. Bake for about 30-35 minutes, until the tops are golden brown. Remove from oven and allow to cool slightly. Serving Size: Makes 6 mini quichesNumber of Servings: 6Recipe submitted by SparkPeople user GANASSI.

The nutritional information for Crustless mini cheese and tomato quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.0

• Total Fat: 24.7 g
• Cholesterol: 254.9 mg
• Sodium: 494.4 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 0.0 g
• Protein: 11.8 g

The dietary needs meet for Crustless mini cheese and tomato quiche is Gluten Free