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Prep Time
10 mins
Total Time
45 mins
Makes
12

Ingredients

9
eggs
1/3 cup
10% half & half cream
75 mL
1 1/2 tsp
finely chopped fresh thyme
7 mL
1/4 tsp
salt
1 mL
1/4 tsp
pepper
1 mL
1 1/4 cups
finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
300 mL
1/2 cup
crumbled goat or feta cheese
125 mL
1/3 cup
pesto or salsa (optional)
75 mL

Method

Step 1

Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups.

Step 2

Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired.

Tips

Freeze baked and cooled quiches in re-sealable plastic bag for up to 3 weeks. Reheat from frozen in 375°F (190ºC) oven.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Gluten Free Snack Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/12 of the recipe
Calories:
90
Fat:
6 g
Saturated Fat:
2 g
Carbs:
2 g
Sugar:
1 g
Cholesterol:
145 mg
Protein:
6 g
Sodium:
220 mg
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