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Vegetable Quiche Cups to Go
March 31, 2005

My husband and I love these (and neither of us care for spinach). I doubled the recipe except for the spinach and there was still plenty of spinach in the cups and they held togehter perfectly. I replaced the extra 3/4 c. cheddar with low fat cottage cheese. For the peppers and onions, I put half of a bag of pepper stirfry in my food processor to mince. I also added 1 tsp. dry mustard and extra hot sauce. This made 20 perfect cups that have only lasted 2 days between my husband and I. We eat them for breakfast and snacks because they're so healthy. They're great on their own but also good with fresh tomato salsa. I made some with paper liners and some without and I liked them better with out because the sides browned better (worked even better in my dark pan over my light one). Next time I'm gonna try adding turkey bacon to them and would also like to try it with brocolli. Wonderful recipe that I will continue to use after SBD Phase 1.

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