Mini Quiche Bowls
Servings: 8
Calories: 88.9kcal
Cute, easy. Freeze ahead for that quick pickup and go.
Print Recipe
Ingredients
- ½ cup green bell pepper chopped
- ½ cup tomato chopped
- ¼ cup onion chopped
- 2 eggs
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 8 bowls 5.1 oz Old El Paso™ Flour Soft Tortilla Mini Bowls (8 Count)
- ¼ cup cheddar cheese shredded (1 oz)
Instructions
- Heat oven to 350°F. Line cookie sheet with foil.
- In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes to soften.1/2 cup green bell pepper, 1/2 cup tomato, 1/4 cup onion
- In medium bowl, beat eggs, cream, salt and pepper with whisk.2 eggs, 1/2 cup heavy whipping cream, 1/4 teaspoon salt, 1/8 teaspoon pepper
- On un-greased cookie sheet, place bowls. Put 2 teaspoons cooked vegetables and 1 teaspoon cheese in bottom of each bowl. Pour 1 1/2 tablespoons egg mixture in each bowl. Bake 15 to 18 minutes or until knife inserted in center comes out clean.8 bowls, 1/4 cup cheddar cheese
Notes
Vary your cheese makes these different and not repetitive.
If you freeze some, to reheat in microwave for 3 minutes on 50 % power.
Made Ajustments? A Change for Next Time?
Nutrition
Calories: 88.9kcal | Carbohydrates: 2.4g | Protein: 3g | Fat: 7.7g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 61.3mg | Sodium: 121.1mg | Potassium: 78.1mg | Fiber: 0.4g | Sugar: 1.2g | Vitamin A: 425.7IU | Vitamin C: 9.2mg | Calcium: 44.1mg | Iron: 0.3mg
