Meatless Monday: Veggie Quiche Cups
You know those mornings when you wake up feeling like P. Diddy? Well those are the days that we feel it would be appropriate to kick off our day with a meal inspired by Diddy’s favorite city, South Beach (he did, after all, buy a $14.5-million home in Miami).
And these Veggie Quiche Cups from So, How’s it Taste? are just the ticket! Adapted from the famed South Beach Diet, the little mini cakes are as healthy as they are convenient! Packed with spinach, eggs, onions, and carrots, each mini quiche gives you a healthy dose of protein and nutrients to get going!
Bake them the night before in a cupcake pan, you’ll feel like you’re treating yourself every morning as you’re running out the door!
Veggie Quiche Cups
Adapted from The South Beach Diet
2 10-ounce packages frozen chopped spinach, thawed & drained
1 16-ounce carton liquid egg substitute
1 1/2 cups shredded reduced-fat cheese
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup edamame
2 tablespoons Sriracha (optional)
1. Line two 12-cup muffin pans with baking cups or spray with cooking spray.
2. Combine the spinach, egg substitute, cheese, onions, carrots, edamame, and Sriracha in a bowl; mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a knife inserted in the center comes out clean.
*Quiche cups can be frozen and reheated in the microwave.
Yield: 24 cups (2 cups per serving)
Nutritional information: 92 calories per 2
xx, The FabFitFun Team
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