Crustless Quiche Veggie & Ham Muffins

15 min

20 min

35 min

Display units in Metric

Serves Change

Yields 12 Muffins originally 12 Muffins

1	cup	shredded Swiss or cheddar cheese
4	teaspoons	all-purpose flour or white whole wheat or oat flour
¹⁄₂	cup	cooked ham diced (optional)
4		eggs
¹⁄₂	cup	milk
1-¹⁄₂	cup	chopped broccoli/veggie - cooked
¹⁄₂	teaspoon	salt
¹⁄₂	teaspoon	ground dry mustard
2	tablespoons	chopped fresh parsley for garnish
¹⁄₄	cup	chopped green onion whites and light green

Grease muffin cups or use silicone or parchment paper liners.

Cook veggies by steaming or sautéing.

Divide veggies equally between muffin cups.

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into each muffin cup.

In medium bowl, whisk eggs, then add milk & whisk. Add all other ingredients and whisk until smooth and pour over veggies in the muffin cups.

When ready to prepare, preheat oven to 400 degrees F (200 degrees C.)

Bake in the preheated oven for 20-25 minutes, or until filling is set and top is a light golden brown.

Grease muffin cups or use silicone or parchment paper liners.
Cook veggies by steaming or sautéing.
Divide veggies equally between muffin cups.
In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into each muffin cup.
In medium bowl, whisk eggs, then add milk & whisk. Add all other ingredients and whisk until smooth and pour over veggies in the muffin cups.
When ready to prepare, preheat oven to 400 degrees F (200 degrees C.)
Bake in the preheated oven for 20-25 minutes, or until filling is set and top is a light golden brown.

Try it FREE for 14 days! No credit card required!

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.