Carb-Free Mini Vegetable Quiche

Esther Ottensoser Esther Ottensoser
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These crustless quiches are a tasty alternative to the standard cheese omelet. There’s a little more preparation involved, but they’re baked all at once in the oven as opposed to being fried individually in the frying pan.

1h 12
Easy Low Carb Vegetarian Gluten Free Passover Dairy

Contains: Dairy, Egg

Directions

Prepare the Quiche

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Place the eggs in a medium-sized bowl and beat well. Add cheese, salt, and pepper.

  3. Heat oil in a frying pan over medium flame. Sauté onions in oil until golden brown. For broccoli quiche, add onions and broccoli to egg mixture and mix well. For red pepper or mushroom quiche, add red peppers or mushrooms to the frying pan with the onions and sauté another five minutes. Combine vegetables with egg mixture.

  4. Pour mixture into greased muffin tins, filling three quarters of the way. Bake for 30 minutes, until golden and puffy.

Variations:

For variations, two red peppers, diced, or half a pound (225 grams) fresh or 8 ounces (225 grams) canned mushrooms can be used instead of the broccoli.

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6 Comments

Chana Stern •

Great low carb option!

mimmy sigal •

This is not quiche This is not quiche,it's scrambled with cheese and vegetables in a shape of a cupcake!!!!

Chaia Frishman •
Reply to mimmy sigal

Oy. I am sorry you were disappointed Mimmy.

rachel •

Carb-Free Mini Vegetable Quiche Can these be frozen if yes before they are baked or after?

Chaia Frishman •
Reply to rachel

I think you can freeze them, but they might be a little watery when defrosted so I would heat up straight from the freezer.

Layah Stein •

Can I half the recipe? Has anyone tried doing half of this for just 2 people?

Chaia Frishman •
Reply to Layah Stein

I don't see why you can't halve it!

Emily Mann •

Can it be made parev? Can I make it parev? What could I use instead of the cheese? Thanks!

Liane Sharkey •
Reply to Emily Mann

Yes - I am lactose intolerant so I have been using the relatively new dairy-free cheese substitutes made from tofu or casein. For example, brands such as Tofutti or Daiya - either slices or shredded versions of cheddar, mozzarella and others. They are delicious and work very well!!