Leftover Vegetable Quiche Cups
Prep Time
Cooking Mode
9 eggs
⅓ cup 10% half & half cream
1 ½ tsp finely chopped fresh thyme
¼ tsp salt
¼ tsp pepper
1 ¼ cups finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
½ cup crumbled goat or feta cheese
⅓ cup pesto or salsa (optional)
9 eggs
⅓ cup 10% half & half cream
1 ½ tsp finely chopped fresh thyme
¼ tsp salt
¼ tsp pepper
1 ¼ cups finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
½ cup crumbled goat or feta cheese
⅓ cup pesto or salsa (optional)
Directions
1Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups.
2Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired.
Tips
1
Freeze baked and cooled quiches in re-sealable plastic bag for up to 3 weeks. Reheat from frozen in 375°F (190ºC) oven.
Disclaimer
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Personal Note
Personal Note
