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Sunday, 07 July 2013 11:17

Quinoa Mini Quiches

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Quinoa Mini Quiches
These are versatile, freeze well for later, easy to pack for on the go snacking, and delicious.

  • Ingredients:


    1½ cups quinoa (cooked)
    4 eggs (egg whites can be substituted for up to 2 eggs for the calorie conscious)
    ½ cup red bell pepper diced
    ¼ cup onion diced
    1 cup zucchini shredded
    1 cup shredded sharp cheddar cheese
    2 Tbsp parmesan cheese
    ¾ cup diced ham
    ¼ cup parsley chopped

  • Instructions:


    Preheat oven to 350.

    Toss all ingredients in a large bowl and mixety mixety stir stir stir.

    Liberally spray a mini muffin pan (regular muffin pan works too just bake longer) with nonstick cooking spray and spoon mixture into cups.

    Bake for 20 to 25 minutes or until edges of cups are golden brown ( I love the flavor of the browned edges so I usually let mine get darker than golden).

    Remove from pan after cooling.

    *These freeze well and take only a few seconds in the microwave for a quick snack.

  • Serves: 6
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Quick & easy, Light fare, Picnics, Thanksgiving, Spring favorites, Summer favorites, Fall favorites, Winter favorites, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: If you don’t have the veggies, meat, or cheese on hand that this recipe calls for use what you have in your fridge. I’ve used peppers, mushrooms, bacon, swiss, and the list goes on.
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