Alison Lewis

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Low Carb, Low-Fat Crustless Broccoli Mini Quiche

April 05, 2010


I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!

Broccoli Mini Quiche

Prep: 15 minutes
Cook: 35 minutes
Yield: 12 servings
1 (14-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
1. Preheat oven to 350F.

2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.

3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.

4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.


4 Responses to “Low Carb, Low-Fat Crustless Broccoli Mini Quiche”
Jon Lewis says:
April, 06 2010at 09:46 am
These were absolutely Delicious!!!
alison says:
April, 07 2010at 06:49 pm
Meg, your website is amazing!
Meg Cook says:
April, 07 2010at 06:47 pm
Going to the store in the AM to make this!! I will let you know how well I do :)
Susie says:
April, 08 2010at 05:32 am
Can you freeze these and thaw and use later?

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