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Low Calorie Gluten Free Mini Quiches

Delicious mini quiches made without gluten, perfect for a low-calorie meal option at any time of the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 6 large large eggs
  • 1 cup milk or a non-dairy alternative Use your preferred non-dairy milk if desired.
  • 1 cup diced vegetables (e.g., bell peppers, spinach, onions) Feel free to mix and match according to your preference.
  • 1 cup shredded cheese (optional) Use dairy or non-dairy cheese based on dietary needs.
  • to taste Salt and pepper
  • as needed Cooking spray or oil for greasing the muffin tin Ensure the muffin tin is well-greased to prevent sticking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
  3. Grease a muffin tin with cooking spray or oil.
  4. Divide the diced vegetables and cheese (if using) evenly among the muffin cups.
  5. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until the eggs are set and the tops are lightly golden.
  2. Allow to cool slightly before removing from the muffin tin.
Serving
  1. Serve warm or store in the fridge for later.

Notes

These mini quiches are versatile; feel free to add different herbs, spices, or protein sources to suit your preference. Store leftovers in an airtight container in the refrigerator or freeze for future use.