Veggie Quiche Muffins

Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 12 muffins
Serving Size 1 muffin
Nutrition Facts: View Label
Make it a Meal: 
    • glass of low fat milk

    Ingredients

    3⁄4 cup
    low fat cheddar cheese, shredded
    1 cup
    green onion or onion, chopped
    1 cup
    broccoli, chopped
    1 cup
    tomatoes, diced
    2 cups
    nonfat or 1% milk
    4
    eggs
    1 cup
    baking mix (for biscuits or pancakes)
    1 teaspoon
    italian seasoning (or dried leaf basil and oregano)
    1⁄2 teaspoon
    salt
    1⁄2 teaspoon
    pepper

    Directions

    1. Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.
    2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
    3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
    4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
    5. Refrigerate leftovers within 2 hours.

    Notes

    • Try chopped zucchini or mushrooms as part of the vegetables
    • Use any variety of cheese your family enjoys
    • Bake in a pie pan instead of muffin cups (baking time will be longer)
    • Make your own baking mix called Master Mix
    Last updated: 01/08/14

    5 Comments for "Veggie Quiche Muffins"

    0.2

    Very good.

    4

    this was very good and well received by kids of all ages. I did have a great deal of difficulty making this in muffin form. Even with well-greased muffin cups, they stuck badly and broke apart. I would also recommend the recipe use something other than "baking mix" as almost all baking mixes available at grocery stores contain trans fats. A Google search comes up with several alternatives to using a baking mix.

    0.2

    Thanks so much for your comments.  We do have a baking mix recipe that will be posted to our site.  When that happens, we will link from the Veggie Quiche Muffin recipe so it is easy to find and use.  The problem with the muffins sticking and breaking apart is a little harder to diagnose.  We didn't experience that in our testing.  One alternative is to use muffin papers.  Otherwise, try letting the muffins cool slightly in the pan before trying to remove them.  This allows steam to condense and soften the bottom while letting the rest of the muffin become a little more firm.  Loosen around the sides with a knife and gently pry a little to loosen the bottom. 

    The Food Hero Team

    5

    I have made this twice now! So healthy, versatile and yummy! Really you can add 3 cups of any veggie, use any cheese, and this time I used egg beaters. Both times I used fresh herbs from the garden (sage, basil) and it was excellent. Plus I added garlic. Topped them with hot sauce and a tad of low fat sour cream. Like the veggies shredded if possible....zucchini, cabbage, carrots. Oh, and I sprayed the pan well the second time and had no sticking issues.

    3

    I tried baking these in mini muffin form. Following Elaine's (Food Hero Team) advice I used muffin liners and I also misted the liners lightly with Pam for insurance.  They were a bit fussy to assemble but looked so cute after baking!  I let them cool a bit and then tried to pop a few from their wrappers.  Oh dear.  They stuck quite badly.  Tasted delicious, though!  I think I'll give the recipe another try.  We have a staff meeting tomorrow morning and I really want to introduce healthy snacks at meetings (doughnuts are the usual fare). 

    Rating: 
    4
    Average: 4 (3 votes)

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