- Prep Time
- 10 mins
- Total Time
- 45 mins
- Makes
- 12
Ingredients
- 9
- eggs
- 1/3 cup
- 10% half & half cream
- 75 mL
- 1 1/2 tsp
- finely chopped fresh thyme
- 7 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 tsp
- pepper
- 1 mL
- 1 1/4 cups
- finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
- 300 mL
- 1/2 cup
- crumbled goat or feta cheese
- 125 mL
- 1/3 cup
- pesto or salsa (optional)
- 75 mL
Method
Step 1
Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups.
Step 2
Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired.
Tips
Freeze baked and cooled quiches in re-sealable plastic bag for up to 3 weeks. Reheat from frozen in 375°F (190ºC) oven.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/12 of the recipe
- Calories:
- 90
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 145 mg
- Protein:
- 6 g
- Sodium:
- 220 mg
