I decided I’d finally make some mini Quiche. These are really popular for women following Trim Healthy Mama. The only problem was that we really don’t like breakfast meats mixed into our eggs. So I decided to change it up a bit with some mushrooms, cheddar, peppers and onion; and Cheddar Pepper Mini Quiche were born.
I like a crust on my Quiche, honestly I really don’t care for them without it, so I used some low carb tortilla’s. The tortilla’s I had on hand were the larger ones (6 net carbs each) but I grabbed my kitchen shears and trimmed them up a bit so that they fit into my Texas Muffin Pan
This pan has larger wells, each one holds just about 3/4 cup of fluid. You could use a regular muffin pan but that will change the serving size and could make it difficult to form the tortilla as a shell.
I may also try using this
If you are like me and following a Trim Healthy Mama Lifestyle these Cheddar Pepper Mini Quiche are considered an S meal. They also fit well into Low carb lifestyles and are diabetic friendly.
Some of the benefits of making these Cheddar Pepper Mini Quiche
They are easy to make ahead for a grab and go meal option
They can be stored in the freezer and microwaved
You can make a lot of them in a short period of time
They travel well in lunch boxes and coolers
So if you are looking for a way to make life a little bit easier these mini Quiche really help.
You can change the fillings to whatever you have on hand. I had a bell pepper, sliced mushrooms, diced onions and cheddar, they would be really good with jalapeno’s, tomatoes and maybe some sriracha mixed into the eggs as well, also if you want to lower the calories a bit you can use egg beaters to make these a lighter meal. i normally eat them with a bit of cottage cheese and salsa.
- Serves: 6
- Serving size: 6
- Calories: 229
- Fat: 11g
- Saturated fat: 5g
- Unsaturated fat: 5g
- Carbohydrates: 23g
- Sugar: 1g
- Sodium: 254mg
- Fiber: 2g
- Protein: 9g
- Cholesterol: 143mg
- 4 eggs
- ¼ cup ½ and ½ or heavy cream
- 1 bell pepper, diced
- ½ onion, diced
- ½ cup mushroom pieces
- ¼ cup cheddar, shredded
- 3 low carb tortillas (soft taco size) or 6 of the smaller ones (fajita size)
- Preheat oven to 350. Coat muffin wells with coconut oil.
- place low carb tortilla into muffin wells.
- Whisk eggs and heavy cream together. Set aside.
- Place some of the peppers, onions, and mushrooms into the tortilla lined wells.
- Pour eggs over filling and sprinkle with cheddar.
- Bake in 350 degree oven for 20-25 minutes.