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Mini Quiche Boats

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Mini Quiche Boats
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6
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Quick to make for on-the-go breakfast, but pretty enough to serve for a weekend brunch.

Ingredients

1/2
cup chopped green bell pepper
1/2
cup chopped tomato
1/4
cup chopped onion
2
eggs
1/2
cup heavy whipping cream
1/4
teaspoon salt
1/8
teaspoon pepper
12
Old El Paso™ Taco Boats™ mini soft flour tortillas
1/4
cup shredded Cheddar cheese (1 oz)

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with foil.
  • 2 In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes to soften. In medium bowl, beat eggs, cream, salt and pepper with whisk.
  • 3 On ungreased cookie sheet, place boats. Put 2 teaspoons cooked vegetables and 1 teaspoon cheese in bottom of each boat. Pour 1 1/2 tablespoons egg mixture in each boat. Bake 15 to 18 minutes or until knife inserted in center comes out clean.
Tips  

Vary the cheese to use your favorite. Cheddar and Pepper Jack are great choices.

To make breakfast easier--freeze the mini quiches! Cool baked quiches 15 minutes. Place in single layer in airtight container, and freeze up to 2 months. To reheat, bake at 375°F 16 to 20 minutes or until hot.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
120
)
Daily Value
Total Fat
14g
21%
(
Saturated Fat
7g
36%
,
Trans Fat
0g
)
Cholesterol
95mg
31%
Sodium
320mg
13%
Potassium
110mg
3%
Total Carbohydrate
15g
5%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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