Otherwise known as mini quiche. These filling quiche certainly aren’t just for ladies. My husband loves these too. They even look lovely enough to serve to guests. I love experimenting with alternatives to plain old pastry crust and with these I made a rice crust which adds so much tasty. They are very sturdy, you can just pick them up and eat, no crumblies! Mix and match those quiche fillings, this basic recipe can take it!
- 2 1/2 cup cooked short grain rice (I use the same stuff I use for sushi)
- 1 cup egg white or substitute
- 4 oz chopped cooked ham (I use leftovers from ham dinners)
- 4 oz light cheddar, shredded
- 1 tbl fresh parsley, minced
- salt and pepper
- 1/3 cup skim milk
- 1 clove garlic, pressed
- 1 green onion, chopped
- Preheat the oven to 400F
- Combine the rice with 1/2 cup of egg whites.
- Spoon the rice mixture into 12 sprayed muffin cups. Using either the spoon or your finger press the rice into the cups so that they form to the cup.
- Bake the cups for 8 minutes.
- While the cups are baking, combine the remaining ingredients. When the cups come out of the oven fill the cups with the mixture. I like to ensure even distribution by spooning the now coated solid ingredients into the cups and then spoon the liquid in to finish the fill.
- Bake for 15-20 minutes or until the eggs are set. Allow to cool for 3 minutes and then gently loosen and lift the cups from the pan. Serve!
These are great hot or cold. Makes 12 servings. Each serving contains 96 calories and 1 gram of fat. These also freeze really well. That way they can be reheated for a quick and easy breakfast too! A very versatile entrée.