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Miniature Vegetable Quiches

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.55

$0.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal,ketogenic antipasti,morning meal,starter,brunch,snack,appetizer,breakfast,antipasto,hor d'oeuvre
spoonacular Score:13%

Spoonacular Score: 13%

 

Miniature Vegetable Quiches is a gluten free, lacto ovo vegetarian, primal, and ketogenic recipe with 18 servings. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 75 calories. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. 1 person has tried and liked this recipe. A mixture of shallots, eggs, freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Healthy Mini Vegetable Quiches, Miniature Cheesecakes, and Miniature Napoleons.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Armon with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

NV Armon

It is a very refreshing drink, with full berry type aromatic flavor. There are hints of dark raisins of the nose with appealing fresh Strawberry. Best served cold with ice cubes, as a dessert to any meal.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cup
0.5 cup asparagus tips
asparagus tips
0.75 cup
0.75 cup diced colored bell peppers
diced colored bell peppers
0.75 cup
0.75 cup diced colored bell peppers
diced colored bell peppers
4 ounces
4 ounces package cream cheese
package cream cheese
some
some dill
dill
some
some dill
dill
6 large
6 large eggs
eggs
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
0.5 cup
0.5 cup half and half
half and half
0.5 cup
0.5 cup frozen peas
frozen peas
0.5 cup
0.5 cup frozen peas
frozen peas
0.5 cup
0.5 cup frozen peas
frozen peas
0.25 tsps
0.25 tsps freshly cracked pepper
freshly cracked pepper
some
some salt
salt
1 Tbsp
1 Tbsp shallots
shallots
0.25 cup
0.25 cup tea concentrate
tea concentrate
10 bags
10 bags green bigelow tea
green bigelow tea
1.5 cups
1.5 cups water
water
0.5 cup asparagus tips
0.5 cup
asparagus tips
0.75 cup diced colored bell peppers
0.75 cup
diced colored bell peppers
0.75 cup diced colored bell peppers
0.75 cup
diced colored bell peppers
4 ounces package cream cheese
4 ounces
package cream cheese
some dill
some
dill
some dill
some
dill
6 large eggs
6 large
eggs
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
0.5 cup half and half
0.5 cup
half and half
0.5 cup frozen peas
0.5 cup
frozen peas
0.5 cup frozen peas
0.5 cup
frozen peas
0.5 cup frozen peas
0.5 cup
frozen peas
0.25 tsps freshly cracked pepper
0.25 tsps
freshly cracked pepper
some salt
some
salt
1 Tbsp shallots
1 Tbsp
shallots
0.25 cup tea concentrate
0.25 cup
tea concentrate
10 bags green bigelow tea
10 bags
green bigelow tea
1.5 cups water
1.5 cups
water

Equipment

mini muffin tray
mini muffin tray
muffin tray
muffin tray
oven
oven
bowl
bowl
mini muffin tray
mini muffin tray
muffin tray
muffin tray
oven
oven
bowl
bowl


Instructions

  1. Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes.
  2. Squeeze all liquid from tea bags into cup. Discard tea bags. (About cup tea concentrate.)
  3. Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.
  4. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
  5. Add cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside.
  6. In large bowl stir together eggs, half and half, salt and pepper. Mix well.
  7. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.
  8. Repeat with remaining ingredients.
  9. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
½ cups asparagus tips
¾ cups diced colored bell peppers
¾ cups diced colored bell peppers
4 ounces package cream cheese
some dill
some dill
6 larges eggs
2 tablespoons extra virgin olive oil
½ cups half and half
½ cups frozen peas
½ cups frozen peas
½ cups frozen peas
¼ teaspoons freshly cracked pepper
1 tablespoon shallots
¼ cups tea concentrate
10 bags green bigelow tea
Price
$0.59
$0.56
$0.56
$1.17
$0.07
$0.07
$1.64
$0.33
$0.33
$0.41
$0.64
$0.28
$0.01
$0.06
$4.02
$0.76
$11.53

Nutritional Information

Quickview
82 Calories
3g Protein
6g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
82k
4%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
70mg
24%

Sodium
243mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin C
21mg
26%

Vitamin A
723IU
14%

Selenium
6µg
9%

Vitamin B2
0.14mg
8%

Phosphorus
64mg
6%

Folate
24µg
6%

Vitamin K
6µg
6%

Vitamin B6
0.1mg
5%

Vitamin E
0.72mg
5%

Manganese
0.09mg
5%

Fiber
1g
4%

Vitamin B5
0.38mg
4%

Vitamin B1
0.05mg
4%

Iron
0.65mg
4%

Zinc
0.48mg
3%

Potassium
108mg
3%

Vitamin B12
0.18µg
3%

Calcium
28mg
3%

Magnesium
9mg
2%

Copper
0.05mg
2%

Vitamin D
0.33µg
2%

Vitamin B3
0.44mg
2%

covered percent of daily need

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