Mini pea & mint quiches
0
Points®
Total time: 37 min • Prep: 15 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Don’t serve these flavorful little quiches only when you're entertaining as they make a wonderful healthy snack, breakfast with toast, or a light lunch with a side salad. Whisking a mix of cottage cheese and milk into the eggs helps keep these quiches creamy. We’ve used frozen peas for ease and convenience, but you can certainly use fresh, if you like.
Ingredients
Cooking spray
4 spray(s)
Egg
6 large egg(s)
Fat free cottage cheese
¼ cup(s)
Fat free skim milk
¼ cup(s)
Shallot
2 medium, finely chopped
Fresh mint leaves
2 Tbsp, chopped, plus additional for garnish
Table salt
½ tsp
Black pepper
¼ tsp
Frozen green peas
¾ cup(s), petite variety, thawed
Instructions
1
Preheat oven to 400°F. Spray 24 nonstick mini-muffin cups with nonstick spray (or line cups with paper liners and spray liners with nonstick spray).
2
Whisk together eggs, cottage cheese, and milk in large bowl. Stir in shallots, mint, salt, and pepper. Fill muffin cups evenly with peas, then with egg mixture.
3
Bake just until quiches are set in centers, about 12 minutes. For easier removal, take quiches out of pan while hot. Arrange on serving platter and garnish with optional mint. Serve hot, warm, or at room temperature.
4
Serving size: 4 mini quiches
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