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Miniature Vegetable Quiches

 
One serving costs about $0.56

$0.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 vegetarian,gluten-free,gluten free,lacto ovo vegetarian,ketogenic antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:12%

Spoonacular Score: 12%

 

Miniature Vegetable Quiches might be just the morn meal you are searching for. This recipe makes 18 servings with 71 calories, 3g of protein, and 6g of fat each. For 53 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. If you have asparagus tips, colored bell peppers, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Try Healthy Mini Vegetable Quiches, Miniature Pop-ups, and Miniature Cheesecakes for similar recipes.

Ingredients

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

Equipment

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


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: $0.57
Ingredient
½ cups asparagus tips
¾ cups diced bell peppers
4 ounces cream cheese
some dill
6 larges eggs
2 tablespoons extra virgin olive oil
½ cups half and half
½ cups frozen peas
¼ teaspoons pepper
1 tablespoon shallots
¼ cups tea
10 bags green tea
Price
$0.59
$0.56
$1.17
$0.07
$1.86
$0.33
$0.33
$0.64
$0.01
$0.06
$4.02
$0.68
$10.34

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
77 Calories
3g Protein
6g Total Fat
1g Carbs
1% Health Score
Limit These
Calories
77
4%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
1g
1%

  Sugar
0.89g
1%

Cholesterol
79mg
27%

Sodium
245mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin C
9mg
12%

Vitamin A
471IU
9%

Selenium
6µg
9%

Vitamin B2
0.12mg
7%

Phosphorus
58mg
6%

Folate
17µg
4%

Vitamin E
0.61mg
4%

Vitamin K
4µg
4%

Vitamin B5
0.38mg
4%

Vitamin B12
0.21µg
3%

Vitamin B6
0.07mg
3%

Iron
0.55mg
3%

Vitamin D
0.43µg
3%

Calcium
27mg
3%

Zinc
0.4mg
3%

Manganese
0.05mg
3%

Potassium
78mg
2%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

Fiber
0.44g
2%

Magnesium
6mg
2%

Vitamin B3
0.21mg
1%

covered percent of daily need

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