These crustless quiche cups have been around forever, or at least since the low carb craze! You can add whatever meats and veggies you have in the fridge. I used my favorites, and as always, topped mine with salsa. This recipe makes 8-9 regular muffin size quiche cups, depending on how many fillings you add.
6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped
Preheat oven to 350 degrees. Generously spray muffin tin with non-stick cooking spray.
In a large bowl, beat together the eggs and milk. Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese. Mix together and set aside.
In a skillet over medium heat, add 1 tsp olive oil. Add the ham and all the chopped veggies, and saute for 4 minutes. Remove from heat and let cool slightly.
Stir the ham and veggie mixture into the beaten eggs. Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full.
Note: The eggs will puff up while baking, but will fall slightly when cooling.
Bake for 15 minutes, or until toothpick comes out clean. Run a knife around the edges of each quiche to help it release. Let cool in pan for a few minutes. Garnish with fresh chopped tomatoes and scallions. Enjoy!