27 Reviews of Vegetable Quiche Cups -SBD-

From: *Kathy*

On Apr 1, 2004

I love these. Two quiche cups are perfect for breakfast. When I was mixing this up, it seemed like too much spinach and too little egg — but the proportions are perfect. Definitely use foil cup liners — just greasing the muffin pan isn't enough (I know). Thanks!

From: Claudia Dawn

On Jul 21, 2004

These are very good. I take 2 to work with me and microwave them. Add one slice of turkey bacon and the entire breakfast is only 112 calories, 5.5g fat (3g saturated fat), 3 carbs, and 11g protein.

From: Grandmakristin

On Mar 13, 2009

As written, it's an OK recipe. Here are my "modifications." First, I use an entire 15 oz container of Egg Beaters, saute the onions and peppers until softened and put in an 8x8 baking pan sprayed with nonstick spray. Instead of shredded cheddar cheese I put swiss cheese slices to cover the top and top with cracked black pepper. Bake at 350 degrees for approximately 20-30 minutes or until "egg" mixture is set. Cut into 6 slices. The amount of extra egg substitute is minimal extra calories and makes them sooooo much yummier. In the morning I nuke them in the microwave and put them on a whole wheat english muffin with a slice of tomato.

From: VegSocialWorker

On Jan 16, 2006

Yum, Yum, Yum. Thanks for posting this recipe! I did not follow this exactly- used real eggs (about 4)plus red onion, chopped fresh spinach and low fat swiss cheese. Used mini muffin tins. Baking time was perfect, and this made 12 mini quiches. I think you can probably sub any type of filling you want. I really hadn't thought of doing this before, and it makes really great little breakfast munchies that are perfect for on the go eating.

From: ElleFirebrand

On May 3, 2007

I'm doing a big OAMC session tonight and I wanted to try these because I love eggs and omelettes and hot breakfasts. I halved the recipe and used two eggs and two eggs whites and about half the cheese since I was using full-fat. I also used paper liners so I could have the option of warming these in the microwave if I got the chance. I had one about five minutes after they came out of the oven and they are delicious. They'll be great for those breakfasts/lunches on the go! Thanks for the delicious, healthy recipe.

From: Marguerite214

On Jun 5, 2005

I've made these quite a few times and love them. Two are perfect for breakfast. I started using egg substitute that has green and red pepper already in it for a shortcut. I have also added extra egg. I like them either way. You get a great breakfast that is made ahead. Only takes seconds to warm in the microwave!

From: Tara!

On Aug 10, 2006

This was ridiculously easy to make. I am a college student who has very little time to make anything and this is so quick and convienent to whip up the night before. Since I'm not on a diet and since I didn't have peppers on hand, I added two tablespoons of French Onion Dip and doubled the amount of onion in the quiche. Delicious, and the family loved it- my cooking guinea pigs =)

From: sprue

On Jul 30, 2007

these were good i didnt get 12 though and the 10 i got were small. i thought there was too much spinich and next time will use more egg, less spinich. also next time i will microwave my peppers and onion a minute or so to cook them a little since they were still rawish. its hard to tell how much salt to put in when you cant taste the uncooked product, i may have needed more.. i used a mixture of cheddar and some italian cheese chunks that were really good with the spinich and i added a bunch of fresh chopped herbs from my garden. the versitality of these is unlimitied and i am excited to try them again with new ideas.. this is a great way to make eggs more portable! i found that these are not good frozen and reheated as they turn a bit watery. they are much better the first day. i ended up throwing a lot away because i thought you could freeze them.

From: Bobtail

On Oct 22, 2006

Delicious and a great way to use up left over fresh veggies and stretch them for another meal! I used mild cheddar cheese and a mix of whole eggs and egg whites as another reviewer did. I had left over veggies from another recipe...zucchini, onion, red bell pepper and I used the spinach too. I put about 2 tsps of Texas Pete Hot sauce in the mix. I did not use baking cups as I used my non-stick muffin pan and still sprayed it with cooking spray. They did not stick at all, came out beautifully! DH saw me mixing it all up and said, "Wow, I bet they are going to be delicious and pretty! You are going to take a photo, aren't you!?" LOL! True Zaar hubby! My intentions are to freeze some of these, but am not sure they will last that long! However, I will definitely be making more soon, so I can take some to work for breakfast! Thanks for a keeper Amber Dawn!

From: LonghornMama

On Jan 8, 2007

Yummy and good for you. I like that they can be frozen and reheated in the morning for a quick breakfast. They do stick, so I wouldn't skip the foil baking cups. Only change I'd make would be to double the recipe and bake in 12 muffin tins. As is, the quiche cups are very small. Lots of variations possible with this recipe, too. Thanks for sharing the recipe!