We love quiche in our family. It's healthy, filling and the perfect savory food for a happy picnic. The problem is, picnics are all about finger foods. Transporting a whole quiche is messy and not very practical. So, today, I have a gorgeous twist on the traditional quiche. Garden Veggie Quiche cups are a classic mix of eggs, milk, and cheese, made extra special with a package of our delicious Garden Party Veggie Dip!
This recipe is perfect for a whimsical Tea Party Picnic, and it doubles as a make-ahead meal for a delicious on-the-go breakfast.
1 package Garden Party Veggie Dip
6 eggs or 1 1/2 cups egg substitute
1/2 cup frozen chopped spinach (drained well)
1/4 cup chopped green onion
1/4 cup chopped roasted red pepper
1 cup light cream or unsweetened/unflavored almond milk
2 cups fine shredded sharp cheddar or vegan cheddar
vegetalbe oil spray
Mix all ingredients in a bowl. Spray a mini-muffin pan with oil.
Fill each cup 3/4 full with egg mixture. Bake 375 for 12-15 minutes.
Mix and match with your favorite vegetables to equal one cup!
Try using finely diced tomato, broccoli, mushrooms, asparagus, zucchini, chives, chopped basil, sundried tomatoes, olives, hot and sweet peppers.
Mix and match with your favorite cheese to equal two cups!
Try using feta, parmesan, romano, asiago, goat cheese, swiss cheese, gruyere, or cottage cheese.
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