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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.

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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