Light Veggie Quiche
This quiche is low calorie, with mostly egg whites, and lots of healthy sauteed veggies. Plus, the mini size is the perfect portion.
- Duration
- Cook Time
- Prep Time
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ½ cup diced red bell pepper
- ½ cup sliced zucchini
- 8 broccoli florets
- 2 large eggs
- 5 large egg whites
- 2 tablespoons coconut/almond milk
- 1 teaspoon dried oregano/fresh parsley
- ½ teaspoon black pepper
- Salt to taste
Preparation
1. Preheat oven to 425°F.
2. In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli, and continue sautéing 2 minutes.
2. In a medium mixing bowl, whisk together eggs, egg whites, milk, spices. Add the veggies, lightly spray a muffin tin and fill each muffin section half way.
3. Bake for 10 minutes at 425°F, reduce heat to 350°F and continue baking for 15 minutes. Quiche is done when it puffs and a knife inserted in the center comes out clean
