Quiche Lorraine Mini Muffins
I love making quiche. It’s an all in one delicious way to eat protein, vegetables, fresh herbs . . . whatever you want to add. You might enjoy Spring Vegetables and Feta Quiche with Quinoa Crust or Spring Vegetable Crustless Quiche.
Quiche Lorraine is classic with it’s layers of egg, bacon and swiss cheese all nestled in a flaky crust, so Parisienne. But a lot of folks don’t want the added calories from the crust, so I’ve made this one crustless and in a mini form; it’s the perfect size for a Mother’s Day Brunch or quick morning breakfast.
I love Swiss cheese and most brands are made from part-skim milk cheese which makes it lower in calories than most cheeses. Just check the ingredient label to see if “cultured part-skim milk” is the first ingredient listed.
Each muffin is only 112 calories with 9 grams protein. That’s a very good calorie to protein ratio. You can boost the protein by adding a little chopped ham or by enjoying your muffin with a glass of milk or yogurt.
As the French say, “Bon Appetit”!
- Quiche Lorraine Mini Muffins
- Cooking Spray
- 10 large eggs
- 2 Tbsp low-fat milk
- 1 cup fresh spinach, roughly chopped
- 6 slices center-cut bacon, cooked and crumbled
- 1 cup shredded Swiss cheese
- 2 Tbsp thinly sliced green onion
- 2 Tbsp fresh chopped parsley
- 2 Tbsp fresh chopped basil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 350 degrees F. and coat a 12-muffin pan with cooking spray. Set aside.
- Whisk together eggs, milk, spinach, bacon, cheese, onion, parsley, basil, salt and pepper in a large bowl. Using 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. Bake for 20 to 25 minutes, or until the egg is fully set.
- Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave).
Notes
Per muffin: 112 calories, 7 grams fat, 2 grams carbohydrate, 9 grams protein, 145 mg sodium
You might also enjoy:
Egg, Ham and Swiss Cheese Muffin Cups
Summer Vegetables Three Cheese Frittata
Crustless Quiche Lorraine Mini Muffins Recipe : ObesityHelp | Good Cookery
[…] by: Karen MangumMS, RDN, LD (Inside Karen’s Kitchen)Makes 12 servingsPrep Time: 10 minutes, Cook Time: 20 […]