It’s safe to say that if given the choice between pancakes and eggs, nine out of ten times, Dom would choose pancakes and I would choose eggs. He leans more toward the sweet, and I, the savory. This isn’t to say that we don’t enjoy both – we just have our preferences. So since I’m in the kitchen …I mean…in the mood for eggs… we’re having Mini Southwestern Crustless Quiche!
In our quest for healthier eating, I’m going with a low-carb, high-protein option. Traditionally, quiche is composed of an open-faced pastry crust filled with a savory custard and fun additions like cheese, meats and vegetables. However, today, we’re going to have all the fun minus most of the carbs and many of the calories we’d normally find in a quiche.
This Southwestern version includes tri-colored peppers, shredded sharp cheddar, sweet corn, and can be topped with spicy salsa.
The thing I love about this dish is it hits many healthy notes. For one, it’s made with vibrant, fresh, colorful vegetables. And you know what they say – the more colorful the meal, the healthier.
Secondly, because we’re making twelve mini quiches, we can check portion control off our list.
This is a very quick and simple dish to prepare. Once your eggs and milk are mixed, add the corn and peppers, pour the mixture into your greased muffin tin, top with the shredded cheddar, and bake on 375. You know they’re near ready when you begin to see the eggs inflate in their vessels. They’re very souffle-like. Once you remove the crustless quiches from the oven, they’ll quickly begin to settle down in size.
Adding spicy salsa and a side of strawberries provides nice punches of flavor, and color, without adding many more calories.
You can prepare these Southwestern crustless beauties on a Sunday and have them at the ready for breakfast every day for the rest of the week.
They reheat well in the microwave, and travel well if you still have a hankering for lunch.
This tasty egg dish is simple to prepare and is a wonderful option for breakfast, lunch or dinner.
- 12 eggs
- ½ cup milk
- 1 can sweet corn, drained
- 4 oz. tri-colored peppers, about 8 small peppers, chopped
- 4 oz. (1 cup) shredded sharp cheddar cheese
- 2 cups salsa
- Preheat oven to 375 degrees.
- Grease muffin tin that serves twelve.
- In a large bowl, combine eggs and milk; beat slightly.
- Stir in corn and peppers.
- Pour egg mixture evenly into muffin tin.
- Sprinkle with cheese.
- Bake for 20-22 minutes.
- Serve with spicy salsa.
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